Borsch Soup

Ingredients:

 

Meaty beef neck bone                              8 lbs

Yukon gold potatoes                                  4x medium size – peel and cut to large chunk

Carrots                                                         4x medium size – peel and cut to large chunk

Beets                                                             4x medium size – peel and cut to large chunk

Tomatoes                                                     6x – cut to large chunk

Celery                                                           2 stalks – cut to pieces

Red pepper                                                 1/2 large size – cut to large chunk

Onion                                                            1/2 – cut to large chunk

Garlic                                                            1-2 small pieces

Bouquets Garnis                                         x2

Tomato paste                                            1/2 cup

Ketchup                                                       1 cup

Worcestershire                                          1/4 cup

Seasoning salt                                            2 tablespoons

Black pepper                                               1 teaspoon

Kosher salt                                                  1 tablespoon

Green cabbage                                           1/4 – cut to large chunk

Red cabbage                                               1/4 – cut to large chunk

Extra virgin olive oil                                 4 tablespoons

White or red wine                                      1/2 cup

Bay Leave                                                    2 pieces

Sour cream                                                  1 box

 

Method:

Brown the beef bones in a 425F pre-heated oven for one hour. In a large stock pot, bring 8 litres of water to boil and add the browned beef bones and let it simmer for two hours. Skim the fat off the beef stock. Use a large strainer to collect the bones and remove the meat from the bone after it cools off, set aside for later use. Discard the bones.
Cut up carrot, onion, red pepper, celery, garlic and beet. Heat up a pot with olive oil and brown (caramelize) the vegetables till you can see dark residue appears in the bottom of the pot. It is the sugar from the vegetables from browning. Use 1/2 a cup of white or red wine to deglaze the pot bottom.  Scrap and lift all the residue out from the pot. Turn heat off, cover with a lid and let it sits over night.
Bring the beef stock back to boil, add Bouquets garnis, bay leaves,  potatoes and tomatoes. Let it simmer for two hours and add the already cooked vegetables from the night before to the soup base. bring soup back to boil for an hour. Finally add green cabbage, tomato paste, ketchup, Worcestershire, seasoning salt, black pepper and kosher salt for taste. Return the meat removed from the bone earlier back to the soup. Let it boils for 30-45 minutes or until the cabbage is tender.  Serve with a teaspoon of sour cream.
Optional: serve with Tabasco

 

Note:

• Soup base is very important, ask your butcher for meaty beef neck bone
• To enhance the soup base, roast the beef bone for an hour in 425F oven
• Soup will taste a lot better if you leave it on stove-top overnight

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