Simply Delicious: Borscht on Meaty Bones Broth Base
Sharing today my family’s cherished Borscht on Meaty Bones Stock Recipe. Passed through generations, this glorious dish is a comforting, satisfying and hassle-free to make. Melting chunks of meet, rich and deep stock, sauteed vegetables and delicate taste of cabbage – each ingredient plays its own glorious role. And it all results in great taste of my family’s heritage recipe.
Borscht on Meaty Bones Stock Recipe
Borscht on Meaty Bones Stock - a cherished my family tradition, this hearty soup, prepared with love, is a regular feature in our home. Its comforting blend of flavors makes it the perfect go-to for cozy meals during chilly weather.
Ingredients
Ingredients for the Stock:
- Meaty bones (for example: marrow bones, osso Bucco, soup bones with meat on it, short ribs - about 400 grams)
- 400 grams beef for slow cooking
- 2 carrots
- 1 onion
- 2-3 celery stalks
- 1 red bell pepper
- 7-8 peppercorns
- 2-3 bay leaves
Ingredients for Borscht
- 1 pack of pre-cooked vacuumed beetroot
- 2 carrots
- 1 onion
- 1/4 medium cabbage or 1/2 small cabbage (green or white cabbage)
- 4-5 medium potatoes
- 2 tablespoons tomato puree or paste
- 2 tablespoons white distilled vinegar or juice of 1 squeezed lemon
- Knob of butter or 2-3 tablespoons vegetable oil
- Pinch of salt, ground black pepper
- Pinch of ground paprika
- Shredded meat from the stock
- Stock itself
Instructions
- For the Stock:
- Fill the pot with water until everything is covered.
- Bring it to a boil, and when it starts to boil - reduce the heat and then let it simmer for 2-3 hours. Remove foam occasionally. Do not cover with lid and no salt is needed at this point.
- Strain the stock to remove bones and veggies. Keep the shredded meat.
For the Borscht:
- Heat butter or vegetable oil in a large skillet over medium heat. Slice onion finely and grate carrots. Add them to the skillet with a pinch of salt, paprika, and ground pepper. Sauté for a few minutes until vegetables are golden.
- Take the meat out of the stock, shred it, and strain the stock into a clean soup pot. Return the pot to the stove, add shredded meat and a generous pinch of salt. Bring it to a boil.
- Grate pre-cooked beetroot, add it to the skillet with carrots and onions. Also, add tomato paste or puree and vinegar or lemon juice. Stir and let it simmer for 10 minutes.
- Wash and peel potatoes, cut into small cubes, and add to boiling stock. Reduce heat to medium.
- Finely shred the cabbage.
- Add all vegetables to the borscht—sauteed onions, carrots, beetroot mixture, and shredded cabbage. Simmer for an additional 10 minutes. Check potatoes for tenderness and adjust salt. Add more vinegar if desired.
- Turn off the heat, cover with a lid, and let the borscht rest for at least 15-20 minutes before serving. But the general rule is: Borscht is always better on the next day!
- Serve with sour cream, fresh herbs, sliced garlic, and baked buns. For a traditional touch, consider salo (pork lard), rye bread, and sliced garlic along with a cold vodka shot.
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