Place beef bones into a pot, cover with cold water and slowly bring to a boil. When in starts to boil, skim off the foam and simmer on low for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth.
Wash beetroot greens thoroughly. Cut the stalks into circles and cut the leaves into strips.
Pour the boiling broth into a ceramic casserole dish or a pot, add cut beetroot leaves and stalks, cubed potatoes, finely chopped carrots and onions and broad beans, as well as bay leaves and peppercorns. Taste for salt and add more salt if needed. Preheat the oven to 350 degrees. Cover with a lid and place into an oven for 1 hour.
Take the borscht out of the oven 3 minutes before it’s done. Beat the egg with a drop of water and slowly pour into borscht. Return into the oven for 3 minutes.
When serving, add mayonnaise into the pot. Place the ceramic pot on a table and serve.

You will need:

Fort broth:

  • Water – 6 cups
  • Beef bones – 20 oz
  • Salt – 1 ½ teaspoon

 

For borscht:

  • Beetroot greens – 16 oz
  • 3 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • Broad greens – 3 oz
  • 1 egg
  • 2 bay leaves
  • 4 peppercorns
  • Mayonnaise – 2 tablespoons
  • Salt – to taste

 
This borscht is also known as: Summer Borscht; Borscht with Beetroot Greens