Spoil The Son In Law Borshch Recipes

SPOIL THE SON-IN-LAW BORSHCH

Steps:

• In a large soup pot, boil meat and bones in water. Remove the foam. Cook on a low boil or high simmer for about 1 hour.
• Add the beets, carrots, onions, cabbage to the soup. Add water if needed. Cook another 45 minutes, or more if you'd like.
• Add sour salt or lemon juice and salt, bring to a boil again, and simmer another hour.
• TASTE the soup. Add sugar/honey slowly, until it is the taste you like. It will take more than you think to get that wonderful sweet-sour taste. Cook another 30 minutes.
• Add the garlic, cook another 15 minutes.
• Eat with hearty bread.

BORSCH

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.