Better Next Day Borscht Food

BETTER-NEXT-DAY BORSCHT

Steps:

• Rinse bones and meat and add water, salt and peppercorns to large stockpot. Bring to boil, skimming frequently to remove foam. Reduce heat and simmer, uncovered, until meat is tender, about 1-1/2 to 2 hours. Remove bones and meat from stock. Discard bones; chop meat and reserve.
• Strain stock through dampened kitchen cloth into large saucepan. Add beets, potatoes, carrots, onion and celery. Bring to boil, reduce heat and simmer, covered, for 20 to 30 minutes. Add cabbage, garlic and tomatoes. Simmer 20 minutes longer, or until all vegetables are tender.
• Add meat and lemon juice; taste and add more lemon juice, salt and pepper if necessary. Heat through. By all means, serve the soup now with a sprinkle of dill and a dollop of sour cream in each bowl. Or, refrigerate soup overnight and reheat for a fuller flavor.

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.

UKRAINIAN BORSCHT

Steps:

• Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
• Add cabbage and butter, and cook uncovered for about 20 minutes.
• Season to taste.
• Stir in lemon juice.
• Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
• This is better the next day!