Borscht is a vegetable soup from Eastern Europe. This culinary usually made of tomato paste, meat, vegetables, and so on according to individual tastes. The other ingredients are: sugar cream, onion, celery / parsley, leeks, cabbage, kielbasa (Polish sausage), dry rye, butter, salt, lemon juice and vinegar.
The soup came to the existence of the coating in the cellar vegetables consumed in the winter months. Most families had a container, usually a pot or kettle pot, staying out for the storage of these ornaments. Around the spring thaw pot was first settled in the heat and cook the soup in a food well. One of the main vegetables in the diet consumed during the winter months was Slavic beet. Therefore, the recipe has changed in what is traditionally known as a beet soup.
- 1 pound slice of meaty bone-in beef shank
- 8 cups beef broth (Use gluten-free broth if you are cooking gluten-free)
- 4 large beets, peeled, chopped
- 4 carrots, peeled, chopped
- 1 large onion, peeled, quartered
- 1 large russet potato, peeled, cut into 1/2-inch cubes
- 3/4 cup chopped fresh dill
- 2 cups thinly sliced cabbage
- 3 Tbsp red wine vinegar
- 1 cup sour cream
- Salt and pepper to taste
- Take 4 cups of beef broth, sugar cane, beef, onion and boil in large saucepan. Reduce heat, cover and simmer until meat is tender, about 1 hour and 30 minutes.
- Transfer meat to work surface, trim the fat, tendons and bones and discard. Chop the meat, cover and refrigerate. Let cool a little broth. Chill in the pot until cold, at least 4 hours and up to 1 day.
- Spoon fat from top of the cooled broth and discard. Add remaining 4 cups broth, beets, carrots and potatoes and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- Stir cook the meat, cabbage and 1 / 2 cup of dill, until cabbage is tender, about 15 minutes. Season with salt and pepper. Stir in vinegar.
- Ladle soup into bowls. Garnish with sour cream and remaining 1 / 4 cup dill.