A traditional Ukrainian borscht should be so thick a wooden spoon will stand upright in it and we've been so fortunate to have Galya’s recipe and it certainly fulfils this expectation with many familiar ingredients ! So delicious and hearty. We have added Lemon Myrtle to this soup which is what we do, with the deepest respect to the Ukrainian original, and the flavour of lemon Myrtle with Beetroot is a marriage made in heaven.
The soup, without Lemon Myrtle is a true Ukrainian recipe.
Makes 2 litres
500g beef bones
3 litres beef stock ( or any other kind is fine)
Bunch flat leafed parsley
2-3 bay leaves
1 kg beef (chuck or blade is fine) cut into cubes
500gm pork, cut into cubes
1 red capsicum
6 medium sized beets
½ head of red cabbage
3 sticks celery
2 tablespoons tomato paste
Handful green beans
5 garlic cloves
1 tablespoon Lemon Myrtle ( we are a bit addicted to Lemon Myrtle and go hard with it - feel free to cut back the quantity if you prefer. The original has about a 1/4 cup of lemon juice so this can be used instead of the Lemon Myrtle)
Make the stock first by placing the beef bones, one of the onions cut into quarters, one of the turnips, cooked into quarters, half the bunch of the flat leaf parsley, the bay leaves and the stock and bring to the boil. Cook for approximately one hour. Skim the stock from any the frothy scum that forms on the surface.
Remove the beef bones and all the vegetables and parley.
While the stock is cooking, bake the beetroots in the oven, wrapped in foil, for about an hour . Once cooked, remove and when the vegetables are still hot but may be handled, remove the skins. These should slip off easily.
Cut the beets and turnip into thick julienne strips. Add to the stock.
Prepare the remaining vegetables (except the onion) by julienning the carrots, turnip, parsnip, cube the potatoes and slice and shred the cabbage and slice the celery and beans. Once prepared add these vegetables to the stock.
In a saucepan, add the oil and brown the meat on all sides and add to the stock.
Bring the soup back to the boil and cook on a low simmer for a further hour.
Check that all vegetables are cooked though.
Finely dice the onion and add to the soup together with the crushed and finely diced garlic and a large handful of fresh dill and 2 tablespoons Lemon Myrtle and stir well into the soup..
Turn off the heat, pop a lid on the top of the pot and let the soup sit for about 20 minutes to allow all the flavours to infuse. As with most soups this tastes even more amazing the following day.
Serve with sour cream and fresh dill.