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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F. | 2. In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top. | 3. Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes. | 4. Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. Bake the beets until tender, 1 ¼ hours. | 5. Allow the beets to cool until manageable, then stem and peel them and cut into julienne strips or fine dice. | 6. When the stock is ready, remove the beef, ham bone, and marrow bones, and set all but the marrow bones aside. Strain the stock through a fine sieve into a clean pot and discard all the solids. | 7. Bring the stock to a boil, add the potatoes and tomatoes, and season with salt. Reduce the heat and simmer until the potatoes are almost tender, about 10 minutes. | 8. While the vegetables are cooking, heat the oil in a large skillet over medium heat. Add the onion, carrot, and green pepper, and sauté over medium heat until the onion and green pepper are slightly softened, 5 minutes. Stir in the cabbage and continue to sauté the vegetables, stirring occasionally, until the cabbage is softened, 10 minutes more. Add the vegetables to the soup. | 9. Sprinkle the beets with ¼ cup lemon juice and add them to the soup. Stir the soup and simmer, uncovered, for 5 to 7 minutes. | 10. Add the tomatoes, tomato paste, and prunes. Season to taste with sugar, pepper, and additional lemon juice and salt, if desired. Simmer for another 7 minutes. | 11. Cut the beef into bite-sized pieces and scrape all the meat off the ham bone. Add both meats to the soup. | 12. Remove the borscht from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each of parsley and dill. Let stand for at least 15 minutes before serving. Serve garnished with additional chopped fresh herbs and pass the sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	1 1/2	1/2		870.9119999999999	0.0	147.987	26.1954
ham	1	pound	bone	1111.32	0.0	79.0625	85.5943
beef marrow	2	pound	bone	806.9352	0.0	179.5204	4.5333
water	3	quarts		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
carrot	1		peeled	52.48	12.2624	1.1904	0.3072
parsnip	2		peeled	-	-	-	-
celery leaf	1	stalk		806.9352	0.0	179.5204	4.5333
dill sprig	3			806.9352	0.0	179.5204	4.5333
parsley sprig	3			806.9352	0.0	179.5204	4.5333
bay leaf	4			-	-	-	-
black peppercorn	10			806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
beet	2	pounds		390.0899	86.727	14.6057	1.5422
potato	4		peeled cut boiling	-	-	-	-
plum tomato	1	lb	peeled chopped	806.9352	0.0	179.5204	4.5333
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.