Borscht soup has been one of our family favourite soups, so I try and make it at least once a month during the colder seasons. In the past I used to make bone broth or purchase bone broth liquid from the store and use that as a base for the borscht. But the last two times I made my own meat stock and used that as a base. And it really makes a difference- meat stock makes the soup so much heartier and nourishing. I have shared a meat stock recipe also in my blog. I normally make the soup in a 5l pot as it saves time in the kitchen and can be eaten the next day as well.
For 8 people
2 bigger carrots
1 small white cabbage
1 clove of garlic
1 tbsp of apple cider vinegar
Ghee for frying
500g carton of tomato puree
3 bay leaves
Meat from the meat stock (you can also omit meat if you want)
Salt and pepper to taste
Parsley and sour cream to serve
Peel all the vegetables. Finely chop the cabbage, grate the carrots and beetroot.
Chop the onion and garlic.
Fry the onion and garlic in the pot with ghee. Add carrots, beetroot and apple cider vinegar. Fry for a few minutes. Then add cabbage and pour meat stock into the pot. Add the bay leaves. Boil until the vegetables are almost soft. Add in the meat from the meat stock, tomato puree and season with salt and pepper. Boil another couple of minutes.
Serve the borscht in a bowl with parsley and sour cream.