Borsch
Serves 10
Ingredients
- 1ΒΌ lb bone-in NY sirloin
- 4 large potatoes
- ½ medium cabbage
- 4 medium beets
- 4 medium carrots
- ½ onion
- handful of parsley, chopped (reserve some for garnish)
- 1 bunch scallions, white parts only, sliced (reserve some for garnish)
- ½ can washed kidney beans
- 2-3 cans tomato paste
- 1 head garlic
- 3 bay leaves
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp dill
- salt
- black pepper (ground & unground)
- olive oil
- sour cream for garnish
How-to
Make the Broth
- Place meat in a pot filled with enough water to cover it and bring to a boil
- Once the water starts boiling, remove from heat, pour out water and rinse meat and pot thoroughly (to ensure broth will be clear)
- When pot and meat are clean, cut meat in 2 or 4 pieces, return meat to the pot and fill 3/4 full with cold water
- Add bay leaves, oregano, dill, 3 whole cloves of garlic, paprika, unground pepper and salt to taste
- Return pot to stove. After the water starts boiling again, turn the fire down to medium and let the meat cook for about 1 to 1-1/2 hours (Cooking time will vary depending on thickness and softness of meat; after 1/2 hour check meat with a knife. Broth is ready is when meat is soft, almost ready to eat )
- When broth is ready, take the meat out of the pot and remove all inedible parts like bone and fat
- Return meat to the pot
Prepare the Vegetables
- Cut all beets and 2 carrots into narrow pieces, and potatoes into 3/4" cubes and add to the pot
- Add more water if necessary
- Add salt to taste and bring to a boil
- In a frying pan, add olive oil, sliced onions, remaining 2 carrots and 2-3 crushed cloves of garlic and sauté until onions are a golden color
- Add 2-3 tbsp tomato paste and stir
- Remove from heat and add mixture to the pot
- Cut cabbage into thin slices. Mash cabbage with hands. (It becomes softer and juicier)
Finish the Borsch
- Add cabbage, parsley, mashed garlic (3-4 cloves) and scallions to the pot
- Add remaining tomato paste and stir
- Add kidney beans and stir well
- Add salt & black pepper to taste
- On low heat, cook 5-10 minutes or until potatoes are soft
- Remove from heat, cover and let sit for at least 20 minutes or up to 1 hour to increase flavor
Plate & Serve
- Reheat the borsch
- Ladle into bowls and garnish with parsley, scallions and a dollop of sour cream