Russian borscht

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the meat and marrowbone and dab dry. Peel and halve two onions and carrot. Cut off the greenery from the celery, wash and tie together. Wash the parsley and tie them up as well.

2. 2

   Heat the oil in a large pot. Brown the meat, marrowbone, onions and carrot in it. Deglaze with two litres of water (the meat must be covered). Add celery green, parsley, bay leaves and a tablespoon of salt and bring to the boil.

3. 3

   Skim and cook over medium heat for two hours. Cut tomatoes crosswise, blanch hot, rinse cold and peel the skin. Cut tomatoes into quarters and remove seeds. Coarsely chop the flesh and set aside.

4. 4

   Wash, peel and roughly grate the celery and beetroot. Peel, wash and chop the potatoes. Clean the cabbage, quarter it, cut out the stalk and cut the cabbage into strips. Remove meat from the stock.

5. 5

   Pour broth through a sieve. Peel the remaining onions and chop finely. Peel garlic and chop finely or press it through a garlic press. Heat the fat in the large soup pot. Fry the onions and garlic until golden brown.

6. 6

   Add vegetables and braise while stirring. Add red wine vinegar and sugar and deglaze with stock. Bring to the boil and cook over medium heat for 30 minutes. Meanwhile, remove fat and bones from meat and cut into two centimetre cubes.

7. 7

   Add to the borscht five minutes before the end of the cooking time and warm it up. Season to taste with salt, pepper and vinegar. Wash the dill, dab dry and chop finely. Serve the borscht sprinkled with plenty of dill.

8. 8

   Serve with sour cream.