Follow these steps for perfect results
beef chuck roast
boneless
beef soup bones
ham bone
meaty
onion
large, grated
carrot
grated
water
turnip
peeled, grated
celery stalk
sliced
dill weed
sprigs
parsley
sprigs
black peppercorns
whole
bay leaves
beets
large, peeled, grated
potatoes
peeled, cubed
roma tomatoes
skinned, coarsely chopped
onion
large, chopped
carrots
sliced
green bell peppers
chopped
sunflower oil
salt
cabbage
shredded
tomato paste
prunes
pitted, chopped
honey
black pepper
fresh ground
sour cream
plain
garlic
minced
bacon
fried, crumbled
parsley leaves
fresh chopped
dill weed
fresh chopped
Prepare a small cloth bag and place the following ingredients inside: celery stalk (sliced), dill weed sprigs, parsley sprigs, black peppercorns (whole), and bay leaves. Tie the bag shut.
In a large stock pot, combine beef bones, meat, and water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Add the remaining stock ingredients (onions (grated), carrots (grated), turnip (peeled, grated)).
Place the spice bag into the pot. Cover, reduce heat to low, and simmer for 1 hour.
Preheat the oven to 375F (190C).
Wash, dry, and peel the beets.
Wrap the beets in aluminum foil and bake in the preheated oven for 1 hour and 15 minutes.
Remove from oven, allow to cool slightly, and then dice into 1/4 inch cubes.
Remove the ham bone, meat, and marrow bones from the stock.
Set the marrow bones aside to cool.
Strain the stock through a fine sieve into a clean pot. Discard the solids from the sieve.
Bring the strained stock to a boil, then add the chopped tomatoes, cubed potatoes, salt, and pepper. Cook for 10 minutes on low heat, covered.
In a cast iron skillet, cook the chopped onions, sliced carrots, and chopped green bell pepper for approximately 5 minutes.
Stir in the shredded cabbage and continue to cook the vegetables for 10 more minutes.
Remove the vegetables from heat and add them to the stock.
Sprinkle the juice of a lemon (not listed, assumed) over the diced beets and add them to the stock.
Add the tomato paste and honey to the stock.
Remove the meat from the bones. Strip the marrow out of the marrow bones.
Cube the beef into 1/2 inch pieces and add it and the marrow to the stock. Cook for 15 minutes more.
Remove from heat and serve hot. Garnish each bowl with a generous dollop of sour cream, crumbled bacon, chopped parsley, and chopped dill.
Serve immediately.
Expert advice for the best results
Adjust the amount of sour cream to your liking.
For a vegetarian option, omit the beef and ham and use vegetable broth.
Adding a squeeze of lemon juice brightens the flavors.
Serve with a side of crusty bread for dipping.
Everything you need to know before you start
20 minutes
The borscht can be made a day in advance and stored in the refrigerator.
Serve in a rustic bowl, garnished with sour cream, fresh dill, and crumbled bacon.
Serve hot with a dollop of sour cream or yogurt.
Accompany with a slice of rye bread or pampushky (Ukrainian garlic bread).
Complements the rich flavors of the borscht.
A dry red wine such as Cabernet Sauvignon or Merlot is a nice choice.
Classic pairing, served chilled.
Discover the story behind this recipe
A staple in Ukrainian cuisine, often associated with family gatherings and celebrations.
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