My mother's borscht was a pure beet soup,
but I prefer a meaty, rich version, not nearly so dark red at the end,
as you use a wide variety of root vegetables to accompany the
ubiquitous beet.
If you can start with meat on the bone it is best, but if you don't have it you can substitute stock of whatever type you like.
2 uncooked lamb shanks- bone and all- in one gallon of water (or 1 gallon of stock)
2 bay leaves
a small handful of flat leaf parsley
4 large beets, well scrubbed, and diced
2 carrots, scrubbed and diced
2 parsnips, scrubbed and diced
1 celery root, scrubbed and diced
1 rutabaga or turnip, peeled and diced
1 large white onion, cut into small cubes
4 cloves of garlic, chopped
1/2 head of green cabbage, cut into cubes
1/4 cup each fresh dill and parsley, finely chopped
Salt and pepper to taste
Place the lamb shanks, bay leaves and whole parsley in a large soup pot, add the water and bring to a simmer.
Continue to simmer for several hours on medium-low heat. Remove from heat and strain, retaining lamb.
Remove lamb meat from bones and return to soup pot with the strained stock
Bring again to a simmer and add all of the vegetables except for the cabbage and fresh herbs.
Cook
for 10 minutes, and test vegetables for softness. When the beets are
getting soft, add the remaining ingredients and cook for another half
hour.
Serve with or without sour cream at the table. This soup keeps well, the flavors will bloom if you make it a day ahead of time.
jj gonson · personal chef · locavore
Cuisine En Locale