Ukrainian Classic Borsch:

For a good borsch, is to prepare the stock and vegetables correctly,strictly observing the proper order in which the ingredients are added.

The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.

STOCK:

1 1/2 pounds beef short ribs
1 pound pork ribs
2 beef marrow bones
3 quarts water
1 carrot, peeled
2 medium-size parsnips, peeled
1 rib celery with leaves
salt to taste

Bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)

In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.

Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least

Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.

Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.

Season to taste with sugar, pepper, and additional lemon juice and salt. Simmer for 15 more minutes.

Cut the beef into bite-size pieces and scrape all the meat off the bones. Add meat to the soup. Simmer for 15 more minutes.

Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.

Let stand at least 15 minutes before serving. Serve with sour cream.

Serves 12 to 14.

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