- For the broth
- 1 onion
- 1 carrot
- 1 stalk Celery
- 1 kilogram Beef bone
- 750 grams Beef (such as shoulder)
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 1 teaspoon Juniper berries
- 1 bay leaf
For the broth: Peel the onion and cut in half. Peel the carrot and slice. Rinse the celery, trim and cut into pieces. Rinse the soup bones under cold water then bring to a boil along with meat, onion, carrot, celery, salt, peppercorns, juniper berries, bay leaf and about 1.5 liters (approximately 6 cups) water. Reduce the heat and simmer for about 1 hour 30 minutes.
For the borscht: Peel the celeriac and dice. Peel the carrot and slice. Peel the beets and cut into matchsticks. Peel the onions and chop. Peel the garlic and chop finely. Remove the meat from the broth, discard the fat and tendons and cut into strips or cubes. Strain the broth.
In a large saucepan, melt the butter and sweat the onions and garlic for about 3 minutes until translucent. Add the celeriac, carrot and beets and sauté for 3 minutes. Add the strained broth, vinegar and sugar and season with salt and pepper. Simmer over low heat for about 30 minutes.
Rinse the cabbage, trim and cut into thin strips. Add to the borscht along with the meat. If necessary, add more stock so that everything is covered. Simmer for another 30 minutes.
Season with salt and pepper then distribute among serving bowls. Serve garnished with sour cream and parsley.