This is a hearty, meaty and thick Ukrainian borscht. The twist? Adding eggplants enhances the flavor and adds an interesting touch to this otherwise classic borscht recipe.
Wash beef bones under cold running water. Place them in a deep pot, add cold water and slowly bring to a boil. When it starts boiling, remove all foam that appears and keep cooking on low for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth throught a fine mesh or cheesecloth.
Wash beets thoroughly, place in a pot, cover with cold water and boil for 1 – 1 ½ hours. When beets are done, take them out of the water, cool down, peel and cut into strips.
Cut carrots, parsley root and onion into thin strips and roast in a pan with butter until onion reaches light golden color.
Cut green cabbage and green bell peppers into strips. Then cut potatoes, tomatoes and eggplants into cubes.
Bring the broth back to a boil. Add cabbage and then in 5 minutes add potatoes and eggplants. Cook for 10 minutes and add boiled beets, green bell peppers, tomatoes, roasted vegetables and cook for 5 more minutes. Then add sugar, peppercorns, bay leaves and salt to taste. Bring to a boil once more and turn the heat off.
When serving, add sour cream and chopped parsley or dill to bowls.
You will need
For broth:
- Water – 10 cups
- Beef bones – 18 oz
- Salt – 1 ½ teaspoon
For borscht:
- Beets – 7 oz
- Fresh green cabbage – 7 oz
- 4 medium potatoes
- 2 medium carrots
- 1 parsley root
- 2 medium yellow onions
- 1 green bell pepper
- 1 eggplant
- 2 tomatoes
- Butter – 2 tablespoons
- Sugar – 2 teaspoons
- 2-3 peppercorns
- 2 bay leaves
- Salt – to taste
To serve:
- Sour cream
- Chopped dill or parsley
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