Consuming Passions - Worldwide Events Managers

Borscht – beetroot soup

Serves: 6

Notes

My version of the Northern European Borscht.

Ingredients

• 1 kg ox-tail, cut into pieces
• 1 kg beetroot, washed and cut into small pieces
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 medium parsnips, chopped
• 1-2 tsp wine vinegar
• 1 tsp sugar
• 2 bay leaves
• 1/2 medium cabbage, outer leaves removed
• 100ml sour cream
• 1 small bunch fresh dill
• 1 small bunch fresh parsley
• 1 Tbsp butter or oil

Method

Make stock by placing the ox-tail pieces in a large pot, cover with water and bringing to the boil. Skim off any scum that comes to the surface and let oxtail simmer for at least an hour and a half. Use a paper towel to remove any more fat from the surface. Strain liquid, reserving meat and bones as well as the stock. In a large pan add butter or oil, and saute chopped onion, carrots and parsnips for 4 or 5 minutes. Chop up washed beetroot and add to the other vegetables. Cook for a further 2 minutes. Finally add the ox-tail stock, vinegar, sugar, and the bay leaves, dill and parsley tied together with butcher’s string, and shredded cabbage to the other ingredients and simmer for 40-45 minutes. Remove the meat from the ox-tail bones and add to the mixture just before serving. Remove the bay leaves, parsley and dill. Top with a dollop of sour cream and chopped dill.

Note: The mixture may be pureed before adding the meat if a smoother texture is required.