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Russian Beef Borscht Recipe


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     Russian Beef Borscht

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12-14
Preptime   30 min

1 slice bone in beef shank (1kg-2.2 pounds)
3L water
2 medium-size beets, peeled & grated
1 large carrot, peeled & grated
1 tbsp olive oil
1 tomato, diced
2 tbsp of water
juice of 1/2 lemon
5 medium-size potatoes, diced
1/2 medium cabbage
1 small onion, diced
1 tsp olive oil
5-7 whole black peppers
3-4 bay leaves
1 tbsp dried parsley & 1tbsp salt
2-3 garlic cloves, halved
Optional to bowls- scallion slices, sour cream, pepper

Place beef in a large pot and add water. Bring to a boil and add 1 tbsp of salt. Cook beef for 1.5 hours over medium heat.
Remove the beef from the pot and slice into bite size pieces. Return the beef pieces to the pot and continue cooking over medium/high heat. Meanwhile, heat up 1 tbsp of olive oil in a separate pot or a deep skillet over medium/high heat.
Add grated beets, carrots, diced tomatoes and stir. Add 2 tbsp of water and lemon juice to the vegetables and give it a good stir. Change the heat to low. Cover the pot/skillet with vegetables and simmer for 20 min. After 20 minutes, bring the beef broth to a boil and add the beets. Add diced potatoes to the soup and cook for 10 minutes.
Meanwhile, shred the cabbage and add it to the pot. At this point, you may need to add some boiled water to the pot depending on how thick you want the soup to be. Heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden. Add the onions to the pot. Finally, add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes. Remove borscht from the heat. It is now ready to be served.
Serving Suggestions
When serving borscht, add sour cream and fresh herbs to individual bowls.

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