“Hot borscht, the kind most popular in the majority of cultures is a hearty soup with many common optional ingredients, depending on the cuisine, including various vegetables (beans, cabbage, carrots, cucumber, potatoes, onions, or tomatoes), mushrooms, and meats (chicken, pork, or beef). It is more akin to a stew than most soups, and may be eaten as a meal in itself“

It’s just another evening where I am once again, feeling a little under the weather with a very sore throat. My version of Borsch is reminiscent of my childhood days in Hong Kong, where a tomato based soup is more commonly used instead of beets. The bone & marrow of the ossobuco gives it that extra earty?flavour – alongside young vegetables, it is especially sweet.

Ingredients:

Half baby savoy cabbage, finely chopped

10 x organic baby carrots, finely diced

Half a brown onion, finely diced

One clove garlic, halved in centre

One cob of sweet corn

One organic zucchini, finely diced

Ossobuco(2 pieces – around 500g)

350ml organic tomato puree

350ml beef stock

500ml water

1.     Cover the ossobuco with water in a large pot and bring to the boil

2.     After one or two minutes of boiling, discard the liquid (clears broth of impurities)

3.     Add beef stock and water into the pot again, on medium heat, add all vegetable ingredients

4.     Gently stir in tomato puree

5.     Simmer for around two hours

6.     Add salt, pepper and chilli oil to taste

I removed the corn, and diced the beef before serving. And the bone marrow is to die for! Time for bed…

Like my post? Spread it like butter!