Borscht soup cooked on Osso Buco with Danish roots

Shopping List for 8 adults

1 kg mixed Danish roots as: 3 large beets and 3 large potatoes 1 pcs. of each carrot, parsley root, pastinakrod, 1/4 celery, 1/4 white cabbage 4 pcs. osso buco with marrow ½ kg beef - like the bow ½ kg smoked bacon (lamb or goat meat can also be used - it got in Thashkent) 3 L of water ½ cup white wine vinegar and a little sugar 4 bay leaves, 1 red chili peppers and 15 peppercorns 1 large onion and 4 cloves of garlic 1 small can tomato paste Salt - taste the soup 3 tbsp. salt for cooking beetroot 500 g sour cream 38% for serving 5 cm freshly grated horseradish for serving 1/2 liter of vodka and 1/2 liters of water per man in Russia

I am an angler in Scandinavia Home Recipe No. 62 Borscht soup

Procedure without liability: Meat: Osso buco, shoulders and smoked bacon or lamb put in a saucepan with water to cover. Cook up fast so it foams, remove the foam completely. Have a new pot ready with 3 liters of boiling water and add the meat. Add the bay leaves, chili peppers, peppercorns, onion, garlic and salt (Add the good residual root vegetables). Bring back to a boil and let it simmer over low heat for approx. 1 ½ hours. Remove the meat and cut it into bite-sized pieces, if it has not fallen apart. The bones are taken up and thrown away, but remember to save the marrow for a rye bread with coarse salt. The soup is sieved into a nice pot and very finely sliced potatoes and cabbage is added together with the cleaned root crops and boiling continued for 15 minutes. Beetroot with a little vinegar/sugar and tomato paste are added the soup the last 10 minutes of cooking time. Total cooking time approx. 2 hours. Root: Carrot, parsley root, parsnip and celery cleaned and cut into bite-sized pieces (cubes) and set aside for later use. Use the good remains of the root vegetables to cook the meat in. Beetroot: Boil for itself in salt water with the peel on for 30 minutes for medium beets. The water is poured off and the beets are covered with cold water and stand for 15 minutes. The skin popped the beets when they are lukewarm, top and bottom cut off and cut into bite-sized pieces (cubes) and place in a bowl. Soak the beetroots in ½ cup of the best wine vinegar and a little sugar for a sour/sweet taste and to preserve the color later. Soup: Season with salt, vinegar/sugar and tomato paste. Put the nice pot on the table and serve directly from this. In Russia I got brown bread. Sour cream with horseradish served "On the top" and of course you drink Russian Vodka. There was no tradition in Russia (when I was there) to drink beer, so we drank water and Vodka 1 to 1 It makes no headache. Serving: Sour cream mixed with grated horseradish served "On the top". Garnish: Parsley will be suitable for the dinner. Drinks: Plenty of vodka and mineral water. Or plenty of Russian Champagne - Semi Dry. Hint: If you eat no pork, it is definitely a good idea to use lamb or goat meat.