Ingredients:
STOCK
- 1 1/2 lbs beef short rib
- 1 lb pork ribs
- 2 beef bones with marrow
- 3 quarts water
- 1 carrot peeled
- 2 medium parsnips peeled
- 1 stalk celery & leaves
- salt
- tied in a cheesecloth bag (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns )
SOUP
- 2 large beets baked (about 1 1/4 pounds)
- 4 medium boiling potatoes peeled and cut into large pieces
- 1 lb fresh ripe plum tomatoes peeled and chopped
- salt to taste
- 1 large onion chopped
- 1 large carrot, peeled and cut into julienne
- 1 large green bell pepper cored, seeded, and diced
- 4 cups shredded green cabbage
- 1/4 cup fresh lemon juice to taste
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- fresh ground black pepper to taste
- 4 garlic cloves minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- sour cream
Directions:
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FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
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Add the remaining stock ingredients and reduce the heat to low.
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Simmer, partially covered, until the meat is tender, at least 45 minutes.
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When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
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Strain the stock through a fine sieve into a clean large pot and discard all the solids.
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Preheat the oven to 375°F.
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Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
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Bake the beets until tender, 1 1/4 hours.
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Do this while the stock is cooking.
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FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut.
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Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
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Season to taste with sugar, pepper, and additional lemon juice and salt.
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Simmer for 15 more minutes.
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Cut the beef into bite-size pieces and scrape all the meat off the bones.
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Add meat to the soup.
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Simmer for 15 more minutes.
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Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
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Let stand at least 15 minutes before serving.
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Serve with sour cream.Serves 12 to 14