Modern Bortschock Soup

Ingredients

• 2 lbs Beef shin (Cut into 1-inch cubes)
• 3 qts Cold water
• 1 cup Carrot (Cubed)
• 0.5 cup Onion (Sliced)
• 6 Cloves
• 1 Allspice berry
• 2 sprigs Parsley
• 2 stalks Celery
• 1 Beet (Finely cut)
• 1 tablespoon Salt
• 1 teaspoon Peppercorns
• 2 tablespoons Butter
• 1 cup Raw beet (Finely chopped)
• 0.25 cup Vinegar

Instructions

1. 1Cut the beef shin into 1-inch cubes. Wash the beef thoroughly under cold running water.
2. 2Place the beef in a large pot. Add 3 quarts of cold water. Bring to a boil, then reduce heat and simmer gently for 1 hour and 30 minutes, or until the beef is very tender. Skim off any foam or impurities that rise to the surface during simmering.
3. 3In a separate pan, melt the butter over medium heat. Add the carrot cubes and sliced onion. Cook for 5 minutes, stirring occasionally, until slightly softened.
4. 4Add the sautéed vegetables, cloves, allspice berry, parsley sprigs, celery stalks, beet (finely cut), salt, and peppercorns to the pot with the beef and broth. Continue to simmer for 1 hour.
5. 5Strain the soup through a fine-mesh sieve or cheesecloth-lined colander to remove the solids. Discard the solids. Cool the broth quickly (e.g., in an ice bath).
6. 6Once the broth is cooled, remove any solidified fat from the surface.
7. 7Just before serving, add the finely chopped raw beet and vinegar to the broth. Heat gently. Do not boil, as this will dull the color.
8. 8Serve the soup immediately to preserve its bright red color.