Borshch Gourmet (russian Beetroot Soup)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 4 lbs oxtails
• 1 ounce fat (butter, oil, lard)
• 1 (2 lb) hen
• 1/2 lb carrot
• 1/2 lb celery
• 1/2 lb leek
• 1 large onion, unpeeled
• 1 tablespoon tomato puree
• 2 ounces butter
• 2 tablespoons wheat flour
• 1 lb beetroot
• 1/2 lb potato
• 1/2 lb sauerkraut or 1/2 lb cabbage
• 3 large garlic cloves
• 1 bunch fresh parsley
• 1 teaspoon peppercorns
• 1 teaspoon thyme
• 2 bay leaves
• 1 teaspoon sugar
• salt
• black pepper, freshly ground
• bouillon cube
• 2 tablespoons vinegar
• dill
• 1 cup sour cream

Recipe

• 1 put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
• 2 put everything into a stockpot together with the green part of the leek and the stems of the parsley.
• 3 cover with water and bring to a boil. skim. add thyme, bay leaves and peppercorns.
• 4 let simmer, covered, for 2 1/2 hours.
• 5 pick up the oxtail. remove the meat and set aside. return the bones to the pot and let simmer for another 1 1/2 hours.
• 6 strain the stock and remove some of the fat. discard the hen (or use for something else).
• 7 cut the rest of the vegetables, except one beetroot, into strips.
• 8 heat the butter in the cleaned stockpot. add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes.
• 9 add potato, cabbage and the stock and bring to a boil.
• 10 let simmer until the vegetables are done (approx. 15 min).
• 11 add the meat.
• 12 grate the remaining beetroot finely and mix with the vinegar.
• 13 chop parsley and dill.
• 14 add salt, black pepper and a little sugar to taste. if the soup tastes bland, enrich with bouillon cubes.
• 15 add parsley to the soup and bring to a boil.
• 16 finally, stir in the grated beetroot and vinegar. the soup will at once take on an intense purple red color. do not boil the soup from now on.
• 17 serve hot, sprinkled with dill and a dollop of sour cream in the bowls. dark sourdough bread and butter on the side.