Borsch

Even when winter is over (Hoorah!) a good bowl of hot Russian soup is still a perfect treat for you; and it is not difficult to make. Although there are hundreds different ways of preparing it, Borsch is still is one of the most traditional Russian meals you can think of.

We at the Merchant’s Yard have our own recipe for Borsch, which we are glad to share with you. It is relatively simple, even though it may at first seem complicated.

You will need:

Beef Stock (can use bouillon cubes instead, but freshly made stock is preferable)
• 1 to 2 pounds beef shank on the bone (the taste of the stock comes from the bone)
• 2 bay leaves
• 5 black peppercorns
• 1 teaspoon salt
• 3 quarts (liters) water
Boil these ingredients for 40-60 min

In the meantime prepare the soup base
• 4 tablespoons butter
• 1 large onion, finely diced
• 3 medium beets, peeled and coarsely grated
• 2 large carrots, peeled and coarsely grated
• 3 tablespoons cider vinegar
• 1 cup tomato paste
• 5 squirts of ketchup

To make the soup base:
• Melt the butter in a large pan over medium-high heat.
• Add the onion and sauté until translucent - about 3 minutes - you can brown it just a little using a sprinkle of sugar.
• Add the beets, carrots, and vinegar and continue to sauté for 5 minutes.
• Add tomato paste/ketchup and stir
• Leave it for about 20 min on low-medium heat, stirring occasionally

When your stock is ready:
• Take the cooked meet out of the stock, and place it on a separate plate. You will serve it later together with the Borsch and fresh garlic
• Add finely cut ½ medium white cabbage and bring to a boil
• Add 3 medium potatoes, peeled and cubed, boil for 15min
• Add your soup base, bring to a boil and leave on low heat for 20 min.

The finishing touch:
• Just before serving, add the dill and parsley.
• Adjust the seasoning with salt and pepper to taste and serve immediately.
• Have a few garlic heads with the meat; (if you and those around you don’t mind the bad breath the morning after) it’s really good to savour a piece of fresh garlic with a few spoonfuls of the soup.
• Pass Smetana (sour cream) at the table.
• Add a dash of Tabasco, if you like it spicy!

Pirozhkis (small hand-made pies) with different fillings are traditionally served with Borsch. Borsch is best served on the day after you prepare it, because as with a good wine it needs to breathe – and for the flavors to develop.

Good luck and Happy Cooking!