RED BORSCHT SOUP

Ingredients:
Liquids:
3 1/2 L Cold Water

Meats & Produce:
3 lb Beef, best to use the meat on a bone
2 Large or 3 Medium Beets, washed, peeled and grated
1 Medium Onion, finely diced
1 Medium Onion, whole, remove the skin
2 Carrots, grated
1 Carrot, whole
4-5 Small Potatoes, peeled and sliced into bite-sized pieces
1/2 Head of Small Cabbage, thinly sliced

Herbs & Misc:
1 Tbsp Salt, + more to taste
4 Tbsp Olive Oil, more of needed
2 Tbsp Tomato Paste + 1/4 Cup Water 
3 Bay Leaves
1/4 Tsp Peppercorns 
1/2 Tsp Freshly Ground Pepper
1/4 Cup Chopped Fresh Parsley, + more for garnish
4 Cloves Garlic, pressed
Sour Cream, for topping

Directions:
Step 1:
Prep the broth. Wash meat in cold water. Then, place the meat in a large soup pot with cold water, 3 bay leafs and two pepper corns.
Bring it to a boil and remove the foam as soon as it starts to boil (if you wait, it will be hard to get rid of the foam as it integrates into the broth and you’d have to strain it).

Step 2:
Lower the heat and add 1 Tbsp salt, 1 whole onion and 1 whole carrot. Partially cover and slow boil for at least 1 1/2 hrs (or until the ingredients are very tender) periodically skimming off any foam that rises to the top. 15 minutes before the meat is done, add peppercorn and bay leaves.
*Here’s a pro tip: the meat is ready when it easily separates from the bone.*

Step 3:
Grate beets on the large grater holes. Place them in a large skillet with 2-3 Tbsp olive oil and sauté for 5 minutes. Then reduce heat to medium-low and add 2 Tbsp Tomato Paste + Water mixture. Mix thoroughly and sauté until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.

Step 4:
In a separate pan, sauté chopped onion in 1 Tbsp olive oil over medium-low heat for 2 min. Add grated carrot and sauté another 5 min or until softened, adding more oil if needed.

Step 5:
Once the meat is done I take it out and place it in a big bowl. Sprinkle with salt. Cover with a lid and set aside. Also remove the whole onion and carrot from the broth that’s been boiling with the meat.
Strain the broth using the fine-mesh strainer. Consider lining thin paper towel or cheese cloth to catch small impurities. 

Step 6:
Bring the broth to a rapid simmer and place sliced potatoes into the pot. Cook for 10 min then add cabbage, sautéed beets, onion & carrot. Cook another 10 minutes or until potatoes can be easily pierced with a fork. Immediately cover the pot and remove from heat.
Let the pot rest covered for 20 minutes for the flavors to meld and color to get more rich.

Step 7: Top & Enjoy!
Crush garlic with a press. Serve hot with fresh sprigs of parsley or dill, freshly ground black pepper, pressed garlic and a dollop of sour cream.
*Garlic can be added to the pot before you turn off the heat. I do add it to the pot and when serving as I love garlic!