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Jen's Borscht With Beef

"This is how I like to make borscht for my own family. It is very thick and pleasant on a cold iciness night. Many people who are afraid of beets revel in my borscht because it has so many other flavors. For nice flavor, pinnacle every bowl of borscht with a tablespoon of sour cream."

Ingredients :

• 3 pounds pork soup bones
• 2 quarts water
• four potatoes, peeled and diced
• 4 carrots, peeled and diced
• three celery ribs, sliced
• 3 beets, peeled and diced
• 1 onion, diced
• 3 tablespoons minced garlic
• 3 tablespoons salt, or to taste
• 2 tablespoons paprika, or to taste
• 1 teaspoon ground black pepper, or to flavor
• 1/2 small head cabbage, shredded
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste

Instructions :

Prep : 30M	Cook : 10M	Ready in : 5H45M

• Combine soup bones and water in a massive pot; deliver the water to a boil, lessen warmth to medium-low, and cook at a simmer for 4 hours.
• Remove soup bones and meat from pot; set apart until cool sufficient to address. Skim fats from the floor of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and floor black pepper to the broth. Bring broth once more to a boil, reduce heat to medium-low, and simmer until the greens are tender, about 1 hour more.
• Pick meat off soup bones and add returned to soup. Discard bones and fats. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is gentle, about 15 minutes.

Notes :

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