Metropolitan Borscht with Greens

Thick and decadent – this borscht combines the best ingredients and has a wonderful flavor thanks to smoked ham and various greens.

Wash pork bones under running water and place into a pot. Cover with cold water and slowly bring to a boil. Remove the foam when it starts to boil and then add lean beef. Boil your broth for 2 hours. Add salt 30 minutes before the broth is done. Take the meat out and cut into bite sized pieces. Strain the broth to get rid of unwanted bits and pieces.

Peel the beetroot, cut into thin strips and place into a small pot. Add broth so it covers the beetroot, then add vinegar, sugar, butter, bayleaves and peppercorns. Cover with a lid and cook for 1 hour.

Cut carrots, onions, celery root and parsley root into thin strips. Add butter on a skillet and fry these root vegetables until the onion becomes translucent. Then add tomato puree and cook for another 10 minutes on medium heat.

Fry all purpose flour on a dry skillet until it turns golden. Cool it down and mix well with 4 tablespoons of broth. Strain the mixture.

Wash your spinach well and boil in a separate pot for 10 minutes. Chop thoroughly.

Wash sorrel thoroughly and grind with a meat grinder.

Bring the broth back to a boil. Add spinach, sorrel, shredded fresh cabbage, fried root vegetables, stewed beetroot and cook everything for 15-20 minutes. Cut smoked ham into bite sized pieces. Then add hotdogs cut in circles, pieces of boiled meat, smoked ham and flour mixture. Salt to taste and turn the heat off. Let the borscht stand for 20 minutes before serving.

When serving the borscht, add a dollop of sour cream and chopped dill into every bowl.

You will need:

For broth:

• Water – 10 cups
• Lean beef – 5 oz
• Pork bones – 12 oz
• Salt – 1 teaspoon

For borscht:

• Beetroot – 10 oz
• Fresh green cabbage – 13 oz
• Spinach – 5 oz
• Sorrel – 5 oz
• 1 carrot
• 1 parsley root
• 1/2 celery root
• 1/2 yellow onion
• Tomato puree – 2 tablespoons
• All purpose flour – 1 tablespoon
• Butter – 4 tablespoons
• Sugar – 2 tablespoons
• Vinegar – 2 tablespoons
• Smoked ham – 12 oz
• 2 hotdogs
• 4-5 peppercorns
• 2 bay leaves
• Salt to taste

To serve:

• Sour cream
• Chopped dill