Borscht

Name: Borscht
Ingredients: 2 ¼ pounds beef soup bones; 3 tbsp. sunflower oil; 1 bay leaf; 5 sprigs of thyme; 2 shallots, finely chopped; 3 ½ tbsp. butter; 1 ⅓ cups potatoes, peeled and diced (⅜-in. cubes); 2 ¼ cups raw beets, peeled and diced (⅜-in. cubes); 1 cup kohlrabi, peeled and diced (⅜-in. cubes); 1 cup carrots, peeled and diced (⅜-in. cubes); 1 celery rib, diced (⅜-in. cubes); 1 cup leeks, thinly sliced; 3 cups shredded green cabbage; 2 cloves garlic, finely chopped; 2 tbsp. red wine vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 to 6 tbsp. crème fraîche; 2 tbsp. olive oil; ½ bunch of dill, finely chopped

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

2 ¼ pounds beef soup bones
3 tbsp. sunflower oil
1

Soup
Gluten-free

Method

In a heavy pan, sauté the soup bones in the sunflower oil. Add the bay leaf and thyme, deglaze with 8 cups of water, and bring to a boil. Season with quite a bit of pepper. Cook for 3 hours on low heat, until the meat falls off the bone. Scoop the bones from the pan and strain the stock. You can discard the leftover flavorings. Let the bones cool and pluck the meat.

Sauté the shallots o