Russian blog: Borch soup

 Borsch soup is a popular dish in Russia, made mainly of meat and beets. Originally the soup wasn't made from beets but actually made from European cow parsnip. The roots were used to stew the meet while the leaves and shoots were cooked as greens. Throughout the Middle Ages, people began to add egg yolks, millet meal or cream. The dry leaves from the parsnip were used to create a sweet & sour taste. Today, borsch is commonly cooked with meat, eggs, sour cream, cabbage and beets.

Here is the recipe to make borsch:

• 8 cups beef broth
• 1 pound slice of meaty bone-in beef shank
• 1 large onion, peeled, quartered
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced cabbage
• 3/4 cup chopped fresh dill
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste

Step 1.  Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
Step 2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
Step 3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Step 4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.Then Serve!