Nagatinsky borscht
7 servings
240 minutes
The recipe was shared by the chef and co-owner of the Sky Food Café, Valentin Naumkin.
1
Fill the bones and shank with cold water — about 8 liters. If such a volume is not available, all components can be proportionally reduced. Bring to a gentle boil and continue to simmer on low heat without allowing it to boil. Constantly remove the foam and fat that will be abundantly released from the bone marrow.
- Beef bones: 2 kg
- Beef shanks: 1 kg
- Salt: 5 tablespoon
2
Once this process stops, which is about 40-60 minutes later, you can add vegetables of any cut - the smaller they are chopped, the faster they will release flavor into the broth. Spices and salt (to taste) can be added at this moment.
- Onion: 1 kg
- Carrot: 1 kg
- Bay leaf: 7 pieces
- Carnation: 5 piece
- Black allspice: 10 pieces
- Salt: 5 tablespoon
3
Continue to simmer the broth for about 3 more hours when it is almost boiling. Then remove the tubular bones, scoop out the remaining marrow into the pot, and discard the bones. Separate the meat from the shank and set it aside. Stir the broth well and strain it.
4
Chop one onion as finely as possible. Grate the carrot on a mandoline or grater. Grate the beetroot as well, then drizzle it with vinegar (or lemon).
- Onion: 1 kg
- Carrot: 1 kg
- Beet: 2 pieces
- Vinegar 9%: to taste
5
Heat a thick-bottomed pan or pot. Start frying grated carrots in vegetable oil, stirring carefully and constantly to prevent burning. Once the carrots soften a bit, add finely chopped onions and quickly mix everything — it may start to burn. Let it fry for about 2 minutes. Then transfer the carrot and onion mixture to a separate bowl.
- Vegetable oil: 100 ml
- Carrot: 1 kg
- Onion: 1 kg
6
Pour a little oil into the pan and add the beetroot. Sauté the beetroot for about 10 minutes while stirring, add sugar, stir again, then add the mixture of onion and carrot, grated tomatoes, minced garlic and let it simmer on very low heat with a closed lid. After 40 minutes, the sauté will be ready.
- Vegetable oil: 100 ml
- Beet: 2 pieces
- Sugar: 3 tablespoons
- Chopped tomatoes in their own juice: to taste
- Garlic: 1 clove
7
Place a pot with broth on the stove, bring to a boil, add chopped cabbage, and simmer on low heat for about 15 minutes.
- White cabbage: 1 piece
8
Add the required amount of sauté to taste and 2 fluffy sprigs of dill. Keep it at a simmer until the soup is almost boiling, then taste for salt and sugar, adjusting the flavor until it seems like there's enough salt but still needs a little more.
- Dill: 2 sprigs
- Salt: 5 tablespoon
- Sugar: 3 tablespoons
9
Keep the soup on low heat for another 20 minutes, then remove from the stove. It can be eaten right away, but it's better to let it sit for about 5 hours.
10
Before serving, heat it up, tear the cooked meat from the shank into plates, add 1 spoon of sour cream, 2 sprigs of dill, and eat it with a clove of garlic and black bread with salt.
- Beef shanks: 1 kg
- Sour cream: to taste
- Dill: 2 sprigs
- Garlic: 1 clove
11