Borshch Gourmet Russian Beetroot Soup

The traditional russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way.

Steps

Put the oxtail pieces , hen , fat , half of the carrots , half of the celery , tomato puree , 2 garlic cloves and the halved onion in a baking tray and roast in a hot oven until well browned , stirring occasionally.

Put everything into a stockpot together with the green part of the leek and the stems of the parsley.

Cover with water and bring to a boil.

Skim.

Add thyme , bay leaves and peppercorns.

Let simmer , covered , for 2 1 / 2 hours.

Pick up the oxtail.

Remove the meat and set aside.

Return the bones to the pot and let simmer for another 1 1 / 2 hours.

Strain the stock and remove some of the fat.

Discard the hen.

Cut the rest of the vegetables , except one beetroot , into strips.

Heat the butter in the cleaned stockpot.

Add the rest of the carrot , beetroot , celery , garlic , leek and flour and fry on medium heat for a few minutes.

Add potato , cabbage and the stock and bring to a boil.

Let simmer until the vegetables are done.

Add the meat.

Grate the remainin.

Ingredients

oxtails, fat, hen, carrot, celery, leek, onion, tomato puree, butter, wheat flour, beetroot, potato, sauerkraut, garlic cloves, fresh parsley, white peppercorns, thyme, bay leaves, sugar, salt, black pepper, bouillon cube, vinegar, dill, sour cream