Borsch

Instructions

1. There are two different ways to cook the meat:

• • Traditional : Bring water to a boil in a large pot (halfway up) and place the meat in it, letting it simmer for an hour until the meat is tender. This will be your broth (hence the importance of a bone-in piece for the broth).
  • My experimental way (the meat might be a bit dryer):  Brown the meat in the pot with a little butter or olive oil (depending on taste and whether you want to be healthy 😛 ). Cover it with boiling water and let it simmer for an hour until the meat is tender.

2. In the meantime, peel the potatoes, carrots, beets, and onions.
3. Cut the beets, carrots, and cabbage into strips. Cut potatoes, tomatoes, and onions into cubes. Tomatoes should preferably be skinned (the technique of 1 minute in boiling water, then peeling them, works pretty well).
4. When the meat is tender enough, skim off the scum with a spoon and remove the meat pieces from the broth.
5. You’re now going to sequence the vegetables in the pot according to their cooking times:
   In this order, add the potatoes for a few minutes, then the carrots for few more minutes.
   Add the onions, beets, and cabbage in the warm pot pool. Let it simmer for a few minutes.
   Finally, add the tomatoes, lemon juice and parsley.
6. After a few minutes, cut the meat into small pieces (roughly the size of a tea spoon) and add it to the soup. Let it simmer for another 5-10 minutes.

Enjoy!