This is a great recipe for summer! Bone based broth, tart sorrel notes and creamy buttermilk – what could be better on a hot summer day?

Wash beef bones under cold running water and place into a pot. Cover with water and slowly bring to a boil. When it starts boiling, remove any foam that might appear on top and cover with a lid. Simmer the broth for 4-5 hours. Add salt 30 minutes before the broth is done.

Let the broth stand for 30 minutes, skim all the grease and strain.

Cut carrots and onions into small cubes. Add oil to a skillet and fry these vegetables on medium low heat for 15 minutes.

Wash eggs under water and place them into a little pot. Boil the eggs for 10 minutes, then transfer them immediately into ice cold water. When they cool down completely, peel the eggs and cut into small cubes.

Bring the broth back to a boil. Add cubed potatoes and cook for 15 minutes. Then add fried root vegetables, chopped green onions, chopped dill and parsley, chopped boiled eggs, buttermilk and bring to a boil. Cut sorrel into thin strips and add to your borscht. Remove from heat immediately and cover with a lid. Let stand for 30 minutes in a warm place. Serve this borscht cold.

You will need:

For broth:

  • Water – 8 cups
  • Beef bones – 20 oz
  • Salt – 1 1/2 teaspoon

For borscht:

  • 2 medium potatoes
  • Sorrel – 16 oz
  • 1 carrot
  • 1 yellow onion
  • Vegetable oil – 1 tablespoon
  • Buttermilk – 1/2 cup
  • Chopped green onion – 3 tablespoons
  • Chopped parsley – 2 tablespoons
  • Chopped dill – 2 tablespoons
  • 2 eggs
  • Salt – to taste


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