This borscht is very peculiar because you can use any type of meat you want. You will get the best result if you use any type of smoked meat or ham. The flavor will be just amazing!
Wash beef bones thoroughly under cold running water. 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 salt 30 minutes before the broth is done. After the broth is done, strain it to get rid of bone pieces and other unwanted bits.
Chop carrots, parsley and celery root and onion and place them into a thick wall pot or a skillet, add butter and ½ cup of broth and cook on low for 1 hour.
Then add nicely chopped fermented beets and cubed smoked ham. Add 2 cups of fermented beetroot brine and cook for 30 minutes.
Next, add all purpose flour, tomato juice and mix well. Add all of the beef broth and quickly bring to a boil. Mix thoroughly and remove from heat.
When serving the borscht, add sour cream, fresh minced garlic and chopped dill into every bowl.
You will need:
For broth:
- Water – 8 cups
- Beef bones – 25 oz
- Salt – 1 ½ teaspoon
For borscht:
- Fermented beets – 28 oz
- 1 carrot
- 1 parsley root
- 1 celery root
- 1 yellow onion
- Tomato juice – 1 cup
- Butter – 2 tablespoons
- Fermented beet brine – 2 cups
- Smoked ham – 7 oz
- All purpose flour – 1 tablespoon
- Salt – to taste
To serve:
- Sour cream
- Fresh minced garlic
- Chopped dill
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