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Romanian borscht soup
Ingredients
1 pound fresh beef - muscle (number 8) or shoulder roast (number 5) 2 calf bones 3 medium beets 3 medium carrots 1 parsley root 1 large onion 2 medium potatoes half a teaspoon black pepper 1 teaspoon salt 2 tablespoons fresh squeezed lemon 1 tablespoon oil 1 tablespoon powdered 1 tablespoon Chicken 1 Parsley Root
Instructions
Slice with large onion mandolin into thin rings and set aside. Scrape coarse scraper 3 carrots and set aside. Scrape down rough grater 3 beets and set aside. Cut 2 medium potatoes into small cubes and set aside. Peel parsley root and set aside. In a large saucepan over medium flame, heat 2 tablespoons oil. When the oil is hot put in the meat and bones and close in all directions for about 20 minutes. After 20 minutes add the onion, stir and cook for another 20 minutes. Stir occasionally. Add the carrots, beets, stir and cook for 20 minutes. After 20 minutes add 2 1/2 liters of boiling water, bring to a boil, remove and discard the broth created, reduce flame, close lid and cook for two and a half hours. Half a teaspoon of black pepper, a tablespoon of chicken broth powder, parsley root, mix, cover and cook for another 40 minutes / until the potatoes are softened.