Borscht

Total Time: 4 hrs 20 mins Preparation Time: 1 hr 5 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 12
• 1 1/2 lbs beef chuck or 1 1/2 lbs beef shank or 1 1/2 lbs beef flank steak
• 1 meaty ham bone (about 1 pound)
• 2 beef bones with marrow (about 1 pound)
• 3 quarts water
• 1 onion
• 1 carrot, peeled
• 2 medium parsnips, peeled
• 1 stalk celery & leaves
• 3 dill sprigs
• 3 parsley sprigs
• 4 bay leaves
• 10 black peppercorns
• salt, to taste
• 2 large beets (about 1 1/4 pounds)
• 4 medium boiling potatoes, peeled and cut into large pieces
• 1 lb fresh ripe plum tomato, peeled and chopped (or 1 can (16 ounces)
• salt, to taste

Recipe

• 1 preheat the oven to 375°f.
• 2 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.
• 3 add the remaining stock ingredients and reduce the heat to low. simmer, partially covered, until the meat is tender, at least 45 minutes.
• 4 meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. bake the beets until tender, 1 ¼ hours.
• 5 allow the beets to cool until manageable, then stem and peel them and cut into julienne strips or fine dice.
• 6 when the stock is ready, remove the beef, ham bone, and marrow bones, and set all but the marrow bones aside. strain the stock through a fine sieve into a clean pot and discard all the solids.
• 7 bring the stock to a boil, add the potatoes and tomatoes, and season with salt. reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
• 8 while the vegetables are cooking, heat the oil in a large skillet over medium heat. add the onion, carrot, and green pepper, and sauté over medium heat until the onion and green pepper are slightly softened, 5 minutes. stir in the cabbage and continue to sauté the vegetables, stirring occasionally, until the cabbage is softened, 10 minutes more. add the vegetables to the soup.
• 9 sprinkle the beets with ¼ cup lemon juice and add them to the soup. stir the soup and simmer, uncovered, for 5 to 7 minutes.
• 10 add the tomatoes, tomato paste, and prunes. season to taste with sugar, pepper, and additional lemon juice and salt, if desired. simmer for another 7 minutes.
• 11 cut the beef into bite-sized pieces and scrape all the meat off the ham bone. add both meats to the soup.
• 12 remove the borscht from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each of parsley and dill. let stand for at least 15 minutes before serving. serve garnished with additional chopped fresh herbs and pass the sour cream.