Ukrainian Borsch with Meat Stock

Ukrainian Borsch with Meat Stock

Instructions:

1. In a large pan, fry the onion and garlic in butter.
2. Add the grated celeriac, stir, then add the parsley root or parsnip and the grated beetroot. Stir again and add 2/3 of the chopped tomatoes.
3. Add the sugar, wine vinegar, a pinch of salt, and mix well.
4. Pour in half of the beef stock, cover the pan, and boil for 40 minutes.
5. In another pan, place the shredded cabbage and cubed potatoes, and cover with the remaining stock. Boil until the vegetables are soft.
6. Combine the contents of both pans, boil for another 10 minutes, and add the remaining tomatoes.
7. Remove the pan from heat and let it stand for another 10 minutes to allow the flavors to mingle and develop.
8. Serve hot with a tablespoon of sour cream and chopped parsley.

Ingredients

Serves about 5:

• 1 rounded tbsp of butter
• 1 chopped onion
• 1 ground or chopped garlic clove
• ½ large celeriac (peeled and coarsely grated)
• 1 large parsnip or parsley root (peeled and coarsely grated)
• ½ kg peeled and coarsely grated beetroot
• 3 tomatoes, skinned, de-seeded, and chopped into small cubes
• ½ tsp sugar
• 2-3 tbsp wine vinegar
• ¼ L beef stock
• 2 cups of beef stock
• Salt to taste
• ½ kg meat (such as beef or pork, cooked and chopped)
• 2 potatoes, peeled and cubed
• ½ small head of cabbage, finely shredded
• Sour cream (for serving)
• 1 small bunch of parsley, chopped