If you strive to cook a borscht (or any soup) with very clear stock, use the stock clarification method from this recipe. This technique not only ensures that you will get a crystal clear broth, but will help you make your borscht even tastier!

Place beef bones in a pot and cover with cold water. Bring to a boil and remove any foam that might appear on top. Turn the heat down to low and keep simmering for 4-5 hours. Add salt 30 minutes before the stock is done. Strain the stock and prepare the extraction to clarify it.

To make the extraction, blend the meat you have left in a blender and cover with water in the proportion of 1 1/2 part water to one part meat. Add 1/2 teaspoon salt and place the extraction into the fridge for 2 hours. In the meantime, take two eggs and separate yolks from whites. Beat egg whites a little bit with a fork. Take the extraction out of the fridge and mix with beaten egg whites.

Cool your stock and, carefully mixing, add your extraction into your stock. Bring the stock back to a boil and keep cooking on medium heat for 1 1/2 hours until the extraction sinks to the botton of the pot. When the stock is done, remove any fat that appears on the surface with a deep spoon. Strain the stock through a fine sieve and bring to a boil again.

Cut sorrel and spinach into thin strips and boil them in a separate pot for 5 minutes with a little bit of water.

Wash beetroot thoroughly and peel it. Place into a pot, cover with cold water and boil uncovered on medium heat for 1 hour. When it’s done, take the beetroot out and cut into small cubes.

Bring the stock back to a boil. Peel and cut potatoes into cubes. Cut onion into small cubes and shred 1 carrot. Add potatoes, onions and carrots and cook for 15 minutes. Then add boiled beetroot, sorrel and spinach, sugar, white vinegar and salt to taste.

Wash eggs and boil them for 10 minutes. Place boiled eggs into ice cold water for easy peel. Peel the eggs and cut into halves.

When serving the borscht, add a half of a boiled egg into every bowl and sprinkle with chopped green onion.

You will need:

For broth:

  • Water – 10 cups
  • Beef bones – 18 oz
  • Beef brisket – 14 oz
  • 1 egg
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 12 oz
  • 4 medium potatoes
  • Sorrel – 12 oz
  • Spinach – 12 oz
  • 1 medium carrot
  • 1 medium yellow onion
  • Sugar – 2 teaspoons
  • White vinegar – 1 tablespoon
  • Salt – to taste

To serve:

  • Eggs
  • Chopped green onions

Options:

  • This borscht can be cooked with water instead of beef stock

Leave a comment

Your email address will not be published. Required fields are marked *