Borscht with Cabbage
From: Lucie, Saint-Etienne, Quebec, Canada
Comments: Bortsch soup is at its best prepared using 2 different kinds of meat, pork and beef for example.
Servings: 4
IngredientsPreparation
  • 1 celeriac
  • 2 leeks
  • 1 small cabbage
  • 1 large tomato
  • 14 ounces [400 g] raw beets
  • 17 1/2 ounces [500 g] piece shoulder of beef
  • 10 cups [2.5 L] cold water
  • 1 bunch parsley sprigs
  • 3 tablespoons + 1 teaspoon [50 mL] sour cream
  • Salt and pepper, to taste
  • Peel then cut celeriac into 4 pieces, and then into thin slices.
  • Removeoutside leaves of leeks and cabbage; half, rinse then cut each into trips.
  • Rinse then cut tomato into small pieces.
  • Peel then dice beets.
  • Cut meat into 1 1/2-inch [4-cm] each cubes.
  • Transfer beef cubes into a large heavy casserole.
  • Pour in cold water and bring to a boil.
  • Add all vegetables pieces; salt and pepper mixture.
  • Leave to simmer slowly for 3 hours, scumming often.
  • Rinse, remove stems then chisel parsley sprigs.
  • Pour done soup into 4 individual warm large soup bowls.
  • Evenly sprinkle each serving with freshly chiseled parsley.
  • Serve soup really hot, each serving evenly topped with sour cream.