Romanian Borscht

Author: Monica Ming

This recipe is the modified recipe from Traditional Ukrainian Borscht Recipe by Anastasia Sakawsky, Classic Borscht recipe by Natasha's Kitchen, Borscht Recipe with Meat. Meat borscht recipe is a common recipe in Romania.

Ingredients:

• 1.5 - 2 lbs beef neck bones

• 1 lb beef stew meat

• 1 Small Head of Cabbage (Shredded)

• 2 Large Beets (Shredded)

• 5 Carrots (Shredded)

• 3 ribs of celery (chopped/diced)

• 1.5 Large Onion (Shredded)

• 3/4 Cup roasted tomato puree

• 1 navel orange (Juiced, save rind for zesting)

• 2 Tablespoons of Sugar

• 6 Cloves of Garlic (Minced)

• 2 Large Potatoes (or 6 Small Potatoes, Peeled and Cut into Chunks)

• 1.5 -2 oz of tawny port

Instructions:

1. Beef Broth

   1. Rinse beef neck bones in cold water.

   2. Quickly saute beef neck bones with 1/2 onion. Remove from heat. Place into pot. Add water. Let simmer for 4 hours or overnight for best taste.

2. Quickly saute beef stew meat with onions and garlic on high heat using a wok or any pan which evenly distributes heat. Lower heat to medium low, add port and 2 oz or more of juice navel orange. Quickly turn off heat. Place into beef broth.

3. Place celery into beef broth inside a spice bag.

4. Cube the potatoes and put it in beef broth.

5. Roast vegetables on day you plan on cooking the broscht.

   1. Roast tomatoes, beets, carrots, onion, potatoes in oven at 350 degrees Fahrenheit for 30-45 minutes.

6. Use immersion blender or blender to pulverize celery ribs, carrots, parsnips, and onions. Turn it into a slurry.

7. Thinly slice beets. Put into stew.

8. Top with a scoop of yogurt and fresh dill.