Tim's borscht soup
Recipe by Courtney Glantz
1 qt beef stock
1 package beef short ribs
1 package oxtails
salt & pepper
bay leaf
4 to 5 larger sized beets
onion, diced
1 28 ounce can tomatoes, diced
2 tsp garlic salt
3 carrots, grated
smallish head of cabbage, roughly chopped
3 small red potatoes, diced
1/4 cup fresh lemon juice
handful fresh dill, chopped
1 tsp sugar
1. Cover beef bones and oxtails with water. Add in bay leaf, salt, and pepper. Bring to a simmer, until meat is tender. Roughly 1 hour or so.
2. Place beets in a separate pot and cover with water. Bring to a boil and simmer for roughly an hour, until fork tender. Peel skin off and roughly chop.
3. To the meat pot add onion, tomatoes, garlic salt, and carrots. Simmer for 15 minutes.
4. Add in cooked beets, cabbage, and potatoes and simmer for another 15 minutes or so.
5. Last in goes your lemon juice, dill, and sugar. Taste at this point! You will need to adjust the salt and pepper.
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