Webmaster Patricia’s nephew Richard is an avid cook (and a PrettyFood fan!). When Patricia mentioned he had developed a great borscht recipe, I wanted it! I speak Russian and borscht is perhaps Russia’s most famous food (behind caviar). Richard recreated his recipe and took photos! Thanks, Richard!
Serve this soup hot in the winter and cold in the summer. Refreshing and nourishing either way.
- 2 lbs. red beets with greens
- 10 cups water
- 1-2 lb. beef shin or tail bones
- 10 cups vegetable broth can be substituted for vegetarian
- omit the meat
- 1-2 large white onions
- 1 lb. green cabbage chopped
- 1/2 – 1 lb. kale, spines removed
- 4 stalks celery
- 1-2 14 oz cans of tomatoes with juice
- 1 bay leaf
- 2-4 cloves of garlic
- Ground white pepper, to taste
- Coarse red pepper, to taste
- Salt, to taste
- a pinch or 2 of dill.
- Balsamic vinegar, to taste
Directions: In a soup pot, boil, then simmer for 1.5 hours: 10 cups water with salt, beets, chopped without greens (save the greens), cabbage, tomatoes with juice, celery, (a couple of carrot are good if youve some) garlic and the beef shin or tails.
Cube potatoes and boil, then simmer until tender in a saucepan. Use a slotted spoon to remove them and set aside. Add the greens and kale to the potato water, and cook approximately 3-5 minutes. Rinse in cold water.
Remove bay leaf and bones, but leave any meat. Season with salt, white pepper and balsamic vinegar. Add potatoes, greens and kale.
Its ready to serve with a blob of sour cream – or without, as you prefer – and a pinch of dill. Serve with a good rye bread, cheese, and butter on the side.
Ive found that the second or third day of sitting is best for a true flavor, so the soup can be made ahead of time.