Borscht or barzcz is type of soup using beetroot as its ingredient, there are several variations of this dish and the most popular ones are the Eastern European (Russia, Lithuania, Poland, Ukraine) variant where it uses beetroot as its main ingredient and the Asian variant where it is made out of tomatoes and beetroot.
- 2 kg oxtails
- 3 pcs beet root, cubed
- 2 starchy potatoes, cubed
- 2 carrots, cubed
- 3 stalks celery stalks, chopped
- 2 onions, sliced
- 1/4 red cabbage, chopped
- 4 pcs tomatoes, cut into wedges
- 4–5 cups beef stock
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tsp paprika
- freshly ground black pepper
- 2 tbsp brown sugar
- In a pot add water and the oxtail, bring it to a boil then turn heat off. Rinse oxtail with running water then set aside. (This process eliminates the scum)
- In a heavy skillet add oil then brown oxtail on all sides. Remove oxtail then set aside.
- In a large stock pot add oil then sauce onions and celery until soft.
- Add the oxtail, beef stock, tomatoes, tomato paste and dried basil bring to a boil and simmer for 1 hour. Check regularly and add water if needed.
- Add the beet root, potatoes, carrots and cabbage. Bring back to a boil then simmer in low heat for 30 – 45 more minutes or until meat is tender.
- Add paprika and sugar, then season with salt and freshly ground black pepper. Turn heat off then serve.