Meat borscht has a richness of flavor that more than compensates for the extra work involved.
By January 8, 2014Published:
- 10-12 Servings
- 4 hrs 0 min
- 4 Pounds Flanken
- 1 Large Onion
- 6 Carrots
- 9 Medium Fresh Beets
- 1 1/2 Pounds Red Cabbage
- 4 Large White Potatoes
- 6 Medium Garlic Cloves
- 3 Bay Leaves
- 4 Quarts Water
- 12 Ounces Tomato Paste
- 1/3 Cup Balsamic Vinegar or As Much as You Prefer
- 8 Tablespoons Sugar or As Much as You Prefer
- 1 Cup Freshly Chopped Dill
- Salt and Freshly Ground Pepper to Taste
- 6 Quart Soup Pot with Cover
- Fine Strainer/Cheese Cloth
- Grater/Electric Food Processor
- Garlic Press
- Day 1- STOCK: Peel and cut onion in half. Peel 3 carrots and cut them in quarters. Rinse flanken. Place vegetables in soup pot with flanken and 4 quarts of water. Bring to boil and skim any film that rises to the surface. Reduce to a simmer, cover pot and continue to cook for one hour and 45 minutes. Remove flanken, carrots and onion. Carefully strain stock through cheesecloth lined strainer. Refrigerate meat and bones separately from stock. Chill stock overnight and remove all the fat the next day.
- Day 2- BORSCHT: Pour stock and meat into large soup pot. Bring to a boil. While stock is heating, peel beets (wear rubber gloves or else your hands will turn red).
- Shred beets by hand or by using the shredding blade of food processor. When stock is boiling, add shredded beets. Simmer 15 minutes. Prepare remaining vegetables while beets are simmering.
- Shred remaining three carrots and cabbage. Add to soup pot along with bay leaves, balsamic vinegar and sugar.
- Peel and dice potatoes. Leave potatoes soaking in cold water until you need them to prevent them from turning brown.
- Peel garlic. Shred garlic through a garlic press and mix with tomato paste. Remove one cup hot liquid from pot and mix with tomato paste and garlic. Return this mixture to soup pot and bring to a boil. Reduce soup to a simmer. Place cover slightly askew over soup pot. Simmer one hour.
- Carefully remove meat from soup with a slotted spoon.. Discard all bones and pieces of fat. Shred meat and add to soup with drained potatoes and dill. Simmer covered for 30 minutes. Season with salt and pepper to taste. Add a little more vinegar or sugar if necessary. Remove bay leaves. Serve hot. If you add a loaf of bread and a green salad, you will have a great one-course meal on a cold winter’s night.