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Borscht (also borsht, barszcz or borshch) is a soup that is popular in many Eastern and Central European countries. Other ve

rsions are richer as they include meat and cut vegetables of various kinds where beetroots aren’t the main one (though this soup isn’t always called barszcz, but rather beetroot soup). A key component to the taste of barszcz is acidity. To refer to the traditional borscht made from beetroot, Romanians generally say bors rusesc (Russian borscht) or bors de sfecla (beetroot borscht).

Source : bawaal.com

Ingredients

• 2 litres of good beef stock
• 500-600g beef shin on the bone
• 4 large beetroots, peeled and chopped
• 4 good-sized carrots, peeled and chopped
• 2 good-sized onions, peeled and roughly chopped
• 2 cloves garlic, peeled, crushed and finely chopped
• 2 good-sized Agria potatoes, peeled and chopped
• 1/4 green cabbage, thinly sliced
• 1/4 red cabbage, thinly sliced
• 1 dstsp lemon juice
• 2 Tbsp tomato paste
• 1 Tbsp chopped parsley
• 1/2 cup fresh chopped dill

For service

• 1 cup sour cream
• 6 sprigs of fresh dill

Method: Place the beef shin meat into the beef stock along with the onion and garlic and bring to the boil. Turn down to simmer and continue to simmer until the meat is tender. This will take about an hour.

Remove the meat and place in the fridge, allowing the stock to cool. Once cool, place the stock in the fridge and allow the fat to set on the top. This will take 2 to 3 hours.

Bring the stock out of the fridge and remove any fat that has settled on the top and discard.

Add the beetroot, carrots, potatoes and tomato paste to the stock and bring to the boil. Turn down to simmer and continue to simmer until the vegetables are cooked, about 25 minutes.

Now add the red and green cabbage, fresh dill and parsley and continue to simmer for a further 5-7 minutes or until the cabbage is tender.

In the meantime, remove the bone for the meat and discard. Dice up the cooked beef shin and as soon as the borscht has finished cooking, add the beef along with sea salt and freshly ground black pepper to taste.

Check the seasoning; adjust if necessary and your borscht is ready to serve.

For the presentation, place in an oatmeal style of plate or dish and top with the sour cream and a spring of dill.

Bon appetit!

Note: We served the borscht with a 2008 Pick & Shovel Central Otago Pinot Noir, which accompanied the borscht beautifully

Source : stuff.co.nz

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