Borsh

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Step 1

In a large pot, combine beef (whole, on the bone), whole onion with cloves, carrot cut in half, bay leaves, peppercorns, salt. Bring to a boil, remove the scum floating on the top with a slotted spoon.

Step 2

Reduce heat and simmer for ~1.5-2 hours under a lid, or until the meat falls off the bone and is tender.

Step 3

Strain the stock, discard vegetables. Remove the bone from the meat, chop it into bite-sized pieces, cutting out membranes and fat.

Step 4

Heat 1tbsp of oil in a frying pan. Add carrots, onions, and beets. Salt lightly and saute until softened.

Step 5

Add lemon juice, vinegar, and tomato paste to the beet mix. Mix well and cook for a few minutes, stirring constantly.

Step 6

Meanwhile, combine the strained stock and beef in the pot, bring to a simmer.

Step 7

Add potatoes and cabbage to the pot, cook for ~5 minutes.

Step 8

Add the beet mix to the pot, stir well and let simmer under a lid for ~10 minutes.

Step 9

Add whole garlic cloves, let simmer for ~3 minutes.

Step 10

Enjoy!