Wash the brisket under cold running water. Put the brisket into a pot, add cold water, roughly cut parsley root and yellow onion, bay leaf and salt. Cover the pot and bring to a boil. When the broth starts to boil take the foam out, turn the heat to low and let it simmer for 2-3 hours.
When the broth is done, take the meat out (you can put it back into the borscht or save it to cook another dish) and strain your broth.
Cut the beetroot into strips and put into a pot or a pan, add ½ cup of broth and squeeze the juice of ¼ lemon. Add tomato paste, mix everything in and sautee covered for 1-1 ½ hours, stirring occasionally so it doesn’t burn.
Finely cut your bacon and add to a skillet, roast for 5 minutes, add chopped yellow onion and cook until the onion turns golden.
Return the strained broth into a pot, bring to a boil again and add shredded carrots. Boil for 10 minutes. Add cubed potatoes and finely cut green cabbage. Bring to a boil and let simmer for 20 minutes. Add fried bacon and onions, peppercorns, salt and cut parsley. Boil for another few minutes and turn the heat off. Let the borscht stand covered for 20-30 minutes before serving.
Serve with sour cream.
You will need
To make broth:
- Water – 9 cups
- Beef brisket – 1 pound
- 1 parsley root.
- 1 yellow onion.
- 1 bay leaf.
- Salt – ¼ teaspoon
To make borscht:
- Beetroot – 10 oz
- Green cabbage – 7 oz
- 4 medium potatoes
- 1 carrot
- 1 yellow onion
- Tomato paste – 2 tablespoons
- Bacon – 4 oz
- Garlic – 3 cloves
- 1.4 lemon
- 2-3 peppercorns
- Parsley (cut) – 2 tablespoons
- Salt – to taste
To serve borscht:
- Sour cream – 4 tablespoons
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