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hot borscht

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

This recipe is from a very old cookbook of International recipes. My husband was educated in Russia. He says this recipe is not exactly authentic, but it does look good. According to him, the borscht he saw prepared was made with a huge marrow bone that was pulled out over and over again because it was "still good." They attached a contraption with a large stick and string so that the bone could be easily lifted out of the pot and save for another use.

yield 12 serving(s)
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For hot borscht

  • 1 1/2 lb
    beef brisket, cubed
  • 1 lb
    beef marrow soup bones
  • 2 qt
    water
  • 1 Tbsp
    salt
  • 1 lb
    canned sliced beets
  • 1 lb
    tomatoes, canned and chopped, with liquid
  • 3 Tbsp
    worcestershire sauce
  • 3 c
    cabbage, shredded
  • 1 c
    carrots, shredded
  • 1 c
    chopped onions
  • 5 sprig
    fresh parsley
  • 2
    bay leaves
  • 1 tsp
    sugar
  • sour cream, optional
  • 1 sprig
    fresh dill, optional

How To Make hot borscht

  • 1
    In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
  • 2
    Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
  • 3
    Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
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