Russian Borsch

• Stock:
• 3 quarts of water
• 1 bouquet (cheese cloth) with 3 bay leaves, 10 pepper corns and 3 springs of dill and parsley respectively
• 1 ham bone around 1lb
• 2 beef marrow bones around 2 lbs
• 1 pound beef shank
• 2 medium sized parsnips peeled and cut
• 1 large carrot, peeled and cut
• 1 celery rib with the leaves, cut
• 1 large yellow onion quartered
• salt and pepper to taste
• Soup:
• 2 medium sized beets around 1 /4 lbs
• 1/2 head of medium sized green cabbage
• 1 yellow onion, diced
• 1 large carrot, peeled and diced
• 1 green pepper, sliced
• 3 medium size potatoes
• 2 cloves of garlic, minced, 1 16 oz can of diced plum tomatoes, drained
• 1 tablespoon tomato paste
• 1 tablespoon honey
• End Garnish
• Sour Cream
• Fresh dill sprigs

1. Get a large soup pot and pour the 3 quarts of water into it, bring to a boil
2. -Add the bones and meat and bring back to a boil
3. -Skim the surface of the water as foam rises to the top.
4. -Pre-Heat oven to 400 degrees
5. -When the foam subsides, add the veggies, turn heat down and let simmer for about an hour and a half, up to 3 hours is okay.
6. -When stock is done, strain out all the solids
7. -Discard veggies and bones, keep meat
8. -Bring stock back to a boil.
9. -Slice beets off stem
10. -Wrap the beets in tin foil and place in oven for an 1 hour and 15 minutes.
11. -Clean and peel potatoes
12. -Cut them into bite size pieces nd add to stock
13. -Reduce heat and let simmer for about 15 min.
14. -Place the pepper, onion and carrot into a saucepan with oil and saute until pepper and onion and soft. About 10-15 min
15. -Add cabbage, saute another 10 min.
16. -When beets are done let them cool, then, using your fingers, peel them and slice off the bottoms and slice beets into 8 pieces
17. -Add veggies to the soup, let simmer for about 15 min
18. -Add beets to stock, the broth should change color and become red.
19. -About 10 min later add tomatoes and paste.
20. -Add honey for taste and salt and pepper
21. -Add minced garlic
22. -Add remaining pieces of meat, cut into bit sized pieces
23. -Let borsch simmer until you are ready to serve
24. This soup is BEST served the following day, but it is tasty after you make it.
25. Freeze leftovers if necessary.
26. Serve with sour cream dollop and fresh dill sprig.

water, bouquet, ham bone around, beef, carrot, celery, onion, salt, beets around, green cabbage, yellow onion, carrot, green pepper, potatoes, garlic, tomato paste, honey, sour cream, dill sprigs

Taken from www.epicurious.com/recipes/member/views/russian-borsch-1249854 (may not work)