2-1/2
lb beef flanken or short
ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, peeled and cut
into 1/2-inch cubes
1/2 of small celery root, peeled
and cut into 1/2-inch cubes
1 medium onion, clean but unpeeled,
stuck with several cloves
6 to 7 whole allspice berries
Ingredients for the borscht:
2
tablespoons vegetable oil
2 medium onions, coarsely chopped
1 medium parsnip, peeled, cut into
1/2-inch cubes
1/2 of small celery root, peeled,
cut into 1/2-inch cubes
3 cups chopped cabbage
1 large carrot, cut into 1/2-inch
cubes
2 medium potatoes, cut in 1/2-inch
cubes
2 medium baked or cooked beets,
without tops, shredded on coarse side of grater
1/2 teaspoon freshly ground black
pepper (or more to taste)
2 tablespoons tomato paste
6-7 large garlic cloves, crushed
or pressed
2 tablespoons lemon juice, or more
to taste
Garnish:
1 cup
sour cream or yogurt
3 tablespoons finely chopped fresh
parsley
2 tablespoons finely chopped fresh
dill
Preparation:
In a large
(5-6 quart) pot, bring meat
and water to boil over high heat. Reduce to simmer and skim of
foam.
Add salt, carrot, 1/4 celery
root,
whole onion and allspice; simmer gently, partially covered for about 2
hours, or until meat falls of the bone.
When meat is very tender,
remove, strip
off bones, and cut into small cubes. Place in bowl and cover.
Strain broth and rinse out pot.
Place pot over medium heat,
warm oil,
and sauté onion 2-3 minutes.
Add strained broth, potatoes
and shredded
beets. Bring to a boil. Reduce to simmer, uncovered, for 12 to 15
minutes,
or until all vegetables are tender.
Just before serving, while soup
is
simmering gently, stir in garlic and lemon juice. Remove from heat
immediately.
Serve hot with dollop of sour
cream
or yogurt and generous sprinkling of parsley and dill.
