Classic Russian Borscht (My Russian Mother-in-Law)

Russian famous soup, heavy loaded, also popular in Ukraine and Belarus, sometimes spelled as Borsch (no trailing “t”). It’s a Slavic origin, phonetics is not simple for the Western culture, but the soup is genius!

400-500 g beef ribs
2,5-3 l water
2 bay leaves
2 medium beets, cut in cubes
1 onion
1 carrots, cut in cubes or juliennes
2 tomatoes, cubed
2 tsp tomato paste
3-4 potatoes, cut into cubes
200 g cabbage, thinly sliced
1 tsp sugar
salt to taste
freshly ground pepper to taste
garlic 1 clove
cooking oil
sour cream (for serving)
bunch of parsley and/or dill, chopped

In a large pot,cover ribs with water. Bring to the boil.
Let it boil for 5 min. Remove the pot from the heat. Rinse the meat and the pot under running water to remove foam. Return the meat to the pot, add 2,5-3 l of water and bay leaves. Bring to the boil, then lower the heat to simmer. Cover with a lid and cook until the meat is tender and falling off the bones, about 2 hours.
Remove ribs from the broth. Discard bones and cut into bite size pieces. Return the meat to the broth.
Add potatoes and cabbage to the pot. Set the heat to low and cook about 15 minutes.
Meanwhile in a large skillet, heat 2 tbsp of frying oil.
Add beets and fry for 2-3 minutes over medium heat.
Add onion. Fry for another 1-2 minutes.
Then add carrots, fry for 1-2 minutes.
Add tomatoes, tomato paste, salt and a pinch of sugar.
Pour a couple tbsp of meat broth and simmer the vegetables over low heat for about 10 minutes.
Add vegetables to the pot, check for salt, add pepper. Cook another 5 min.
Grate garlic right to the souŠ·. Turn off the heat. Let it cool. Refrigerate for the next day.
Serve hot with sour cream and sprinkling the fresh dill or/and parsley

Fri, 05/Jun/20