An interesting twist to the otherwise classic borscht recipe. Turnips add a nice little radish-y flavor.
Place beef bones into a deep pot and cover with cold water. Turn the heat on for low and slowly bring to a simmer. Remove any foam that starts to appear on the surface. Simmer the bone broth on low for 4-5 hours. Add roughly chopped carrots, parsley root, onion and salt. After the broth is done, strain it to get rid of bone pieces and other unwanted bits.
Wash the beetroot thoroughly, place in a pot, cover with water and bring to a boil. Cook on medium high heat uncovered for 1-1 ½ hours. Take the beetroot out, cool it down, peel and cut into strips.
Shred the carrots and cut onions into cubes. Heat vegetable oil on the skillet and cook vegetables on medium heat for 10-15 minutes. Then add tomato puree and cook for another 15 minutes on low heat, stirring from time to time.
Bring the broth back to a boil, add cubed potatoes and turnips and cook for 20 minutes. Then add boiled beetroot, stewed vegetables, peppercorns, bay leaves, vinegar and sugar. Taste for salt and add more, if needed.
When serving the borscht, add a dollop of sour cream into every bowl.
You will need:
- Water – 10 cups
- Beef bones – 20 oz
- 1 carrot
- ½ parsley root
- ½ yellow onion
- Salt – 1 ½ teaspoon
- Beetroot – 14 oz
- 4 medium potatoes
- 1 medium or ½ large turnip
- 1 carrot
- 1 yellow onion
- Tomato puree – 4 tablespoons
- Vegetable oil – 2 tablespoons OR
- Drawn pork fat – 2 tablespoons
- Sugar – 2 teaspoons
- White vinegar – 1 tablespoon
- 4-5 peppercorns
- 2 bay leaves
- Salt – to taste
- Sour cream
To add a richer flavor to this borscht, you can make some kind of roux. You will need 1 tablespoon of butter and 1 tablespoon of flour.
Heat butter in a skillet on medium heat and add four. Keep stirring until flour turns golden color. Then add 4 tablespoons of broth (one at a time), turn the heat down a little bit and keep stirring for 10-15 minutes. Strain the mixture and add to borscht along with stewed vegetables.