"Borscht is as much a part of the Russian culture as matzo ball soup is for the Jewish people. All Russian families knew how to make borsht and most tasted the same, although Bobby's was the best of course!" Manya Border
Ingredients
1 litre (4 cups) chicken stock
2 litres (8 cups) water
1.5kg beef spare rib or top rib (or other meat on the bone suitable for soups)
4 fresh beetroot, peeled and roughly chopped
850g tin whole beetroot, grated
2 large carrots, peeled and sliced
4 potatoes, peeled and cut into large cubes
400g tin diced tomatoes
410g tin tomato puree
2 lemons, juiced
1 tablespoon sugar
1/2 cabbage, shredded
Method
Put the stock and water into a large stockpot. Add the meat and bring to the boil, skimming the surface to remove the scum
Add the fresh and tinned beetroot, carrots, potatoes, tomatoes and tomato puree and boil for 1 hour, or until the meat is just about falling off the bone
Add the lemon juice and season with salt, pepper and sugar to balance the flavours
Add the cabbage and simmer for at least another 15 minutes, or until the cabbage is very soft
Remove the meat from the saucepan. When cool enough to handle, pull the meat from the bones
Shred the meat with a fork and return it to the pan. Taste again and adjust the seasoning and lemon juice if necessary
Let the borscht cool overnight. The next day, skim off any fat and reheat to serve