Nagatin Borscht
Soups • Author's
Description
This is a basic broth recipe. The broth can be poured into containers and frozen, making it easier to prepare soups, stews, risottos, and anything else where replacing water with flavorful broth is preferable. The sauté can be canned in jars. It's convenient to make a large quantity at once, so you can quickly 'start' your borscht in the future. Moreover, with proper and moderate storage, the aroma of the sauté becomes unified.
Ingredients
- Beef hoof 5 lbs
- Beef Shank 0 lbs
- Onion 0 lbs
- Carrot 0 lbs
- Bay leaf 7 pieces
- Clove 5 pieces
- Ground Black Pepper 10 pieces
- Salt 5 teaspoons
- Beetroot 2 pieces
- Crushed Tomatoes in Their Own Juice to taste
- Garlic 1 clove
- Sugar 3 spoons
- 9% Vinegar to taste
- Vegetable Oil 5 fl oz
- Dill 2 sprigs
- White Cabbage 1 piece
- Sour Cream to taste
Step-by-Step Guide
Step 1
Cover the bones and shank with cold water — about 8 liters. If you don't have that much volume, you can proportionally reduce all the ingredients. Bring to a gentle boil and continue to simmer on low heat, avoiding a rolling boil. Constantly skim off the foam and fat that will be released abundantly from the bone marrow.
Step 2
As soon as this process ends, which takes about 40-60 minutes, you can add vegetables cut to your liking — the smaller they are chopped, the quicker they will release their flavor into the broth. You can also add spices and salt (to taste) at this moment.
Step 3
Continue to simmer at a point where the broth is almost boiling for about 3 more hours. Then, remove the marrow bones, use a spoon to scrape the remaining marrow into the pot, and discard the bones. Separate the meat from the shank and set it aside. Stir the broth well and strain it.
Step 4
Finely chop one onion. Grate the carrot using a mandoline or a grater. Grate the beetroot as well, then drizzle it with vinegar (or lemon juice).
Step 5
Heat a skillet or heavy-bottomed pot. Start sautéing the carrots in vegetable oil, stirring gently and continuously to prevent burning. Once the carrots have softened slightly, add the finely chopped onion and quickly stir everything together, as the onion may begin to burn. Allow the mixture of carrots and onions to cook for about 2 minutes. Then transfer the carrot and onion mixture to a separate bowl.
Step 6
Add a little oil to the frying pan and toss in the beetroot. Sauté the beetroot, stirring for about 10 minutes, then add sugar and stir again. Add the mixture of onions and carrots, the crushed tomatoes, and finely chopped garlic, then let it simmer on very low heat under a covered lid. After 40 minutes, the sauté will be ready.
Step 7
Place a pot of broth on the stove, bring to a boil, add the chopped cabbage, and simmer on low heat for about 15 minutes.
Step 8
Add the desired amount of sautéed vegetables to taste and 2 sprigs of fresh dill. Keep the soup on a low boil, then taste for salt and sugar, adjusting the flavor until it seems adequately salty but needs just a little more.
Step 9
Continue to keep the soup at a near-boil for another 20 minutes, then remove from the heat. It can be eaten right away, but it's better to let the soup rest for about 5 hours.
Step 10
Before serving, warm it up, tear the cooked meat from the shank into plates, add 1 tablespoon of sour cream, 2 sprigs of dill, and enjoy it with a clove of garlic and black bread with salt.
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