Last year I wrote about a wonderful vegetable soup that my husband created using organic vegetables, broth, barley, and a whole bunch of other good things. This time around I want to tell you about a special recipe that has been passed down through my family. For generations on my mother’s side the women have been cooking borscht (also borsch, bortsch, borstch, borsh, borshch, borch, borcht, in Russian борщ). A wonderful hearty deep reddsih or sometimes purple color soup that uses cabbage, beets and tomato as its main ingredients. I know your probably reading this and saying cabbage and beets, is she kidding? Well just be patient and listen to the recipe and results. I will tell you this my husband was not a believer at first but now he goes crazy for my families borscht recipe. My kids love it too!
Ingredients for Borscht
- 2 cubes of broth
- 1 pound slice of meaty bone-in beef shank
- 3 chicken drumstick
- 1 large onion, chopped
- 2 large beets, peeled, grated
- 2 Large carrots, peeled, grated
- 3 large potato, peeled, cut into 1/2-inch cubes
- 2 fresh tomatoes
- 1 extra can of peeled cubed tomatoes
- 2 cups thinly sliced cabbage
- 3/4 cup chopped fresh dill
- sour cream or mayonnaise
- Salt and pepper to taste
- Couple of bay leaves
Preparation: About 20 minutes. Cook 45-50 minutes. Ready in 1 hour 10 minutes.
I start with large 2 liter soup pot (about 10 cups of water) or you can use low sodium vegetable stock. After heating up the water or vegetable stock I place the 3 chicken drumsticks and meaty bone-in beef shank to cook for 20 minutes or until the meat is cooked. Then I take the cooked meat out of the pot and place them aside to cool off. And now I have this nice rich broth.
I start by adding the shredded cabbage to the broth to cook for about 20 minutes.
As well as I add cubed potatoes to the broth. Note that I soaked them in water just to get rid of some starch.
While potatoes and cabbage are cooking I add the sliced onions to the skillet. I add some cooking oil in my case I use the Olive oil and saute the onions until this good looking caramelized look (about 10 minutes)
After my onions caramelized nicely and achieved this soft and translucent look I push them to the side of the skillet and I add shredded beets, carrots and chopped tomatoes to the same skillet to saute. I fry them for about 10 more minutes. Feel free to add more olive oil as needed.
After all done I add the above mixture to the bullion
Then I add the can of peeled tomatoes, cover, reduce heat to medium low and simmer for at least 30 minutes. Once done I add pieces of chicken and beef to the ready to serve borscht. For My own liking I like to eat my borcht with Mayonnaise instead sour cream. But my hubby and kids like it with sour cream. I also top it with fresh dill for the extra look and taste.