Borshch – Russian Beetroot Soup

Beetroot Soup

Ingredients:

Beef Stock:

1,3kg of beef shanks or 1kg beef chuck on the bone (well rinsed)

8 cups of cold water

1 onion (coarsely chopped)

1 carrot (peeled and coarsely chopped)

1 celery rib (coarsely chopped)

1 stock sachet

Soup:

  • 1 pound beets (trimmed and peeled)
  • 3 carrots (trimmed and peeled)
  • 1/4 cabbage (shredded)
  • 2 peeled and thinly sliced Potatoes
  • 2 diced Onions
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • Salt and pepper
  • Sour Cream
  • Fresh dill
  • Lemon wedges

 

Steps:

  1. To make the beef stock (Optional – You can do the soup without meat): Combine the beef and water in a stockpot over medium heat.
  2. Bring to a boil, reduce heat and simmer gently.
  3. Skim top surface until impurities no longer appear, about 30 minutes.
  4. Add onion, carrot, celery and tie stock sachet to pot handle and drop into pot. Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
  5. Pull up on stock sachet string and remove.
  6. Remove beef to a bowl and pull the meat off the bones, chop into bite-sized pieces, and set aside.
  7. Strain stock into a clean, heatproof container, pressing on vegetables to obtain maximum flavor. Discard vegetables.
  8. To make the soup: Cook the beets and carrots in the beef stock, covered, until tender, about 45 minutes.
  9. Remove from broth, let cool and then coarsely shred. Set aside.
  10. While beets and carrots are cooling, add cabbage, onion and potatoes to broth. Bring back to a boil and simmer 20 minutes, covered, or until tender.
  11. Add beets and carrots, tomato paste, and salt and pepper to taste.
  12. To make the caraway dumplings: In a small bowl, whisk together flour, baking powder, salt and caraway seeds.
  13. In a separate bowl, whisk together milk and beaten egg. Add to flour mixture and blend with a fork until a stiff, sticky batter results.
  14. Using a tablespoon or a small cookie scoop, transfer batter to simmering (not boiling) soup.
  15. Cover and let steam 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
  16. Add the reserved meat to soup and heat through.
  17. Serve in warmed bowls with a dollop of sour cream, fresh dill and a lemon wedge, if desired.

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