Veal borscht with plenty of root vegetables

I don't know how it happened, but the first time I added beetroot to borscht, I did it with a grimace on my face. I don't like to ruin good meat, don't get me wrong, but until you see it with your own eyes... Well, since then, whenever I get a nice veal shank with bone, I make sure to buy a beetroot as well. At first, I had a little mishap with the pressure cooker – I was as scared of it as I was of the stove back in the day; I can't tell you how I jumped once when the whistling stopped. But now I've got the hang of it; I'm not scared anymore. That's how this borscht ended up on the table about every two weeks because otherwise, my husband gives me big eyes: "Aren't you making that one with lots of root vegetables anymore?"

Time: about 1 hour 30 minutes – come on, including chopping and cleaning, it might take you 1 hour 45 minutes if you're not in a hurry.
Servings: 6-8, if you're generous with the ladle, and it turns out well for a family with a hearty appetite.
Difficulty: I'd say intermediate. You don't need a diploma, but there's some work to be done with cleaning and chopping, plus keeping an eye on the pressure in the pot.

Ingredients – I'm writing them based on what I've always used, with my approximations:

- Veal shank with bone (let's say about 500 g, you can use 600 g if you want more meat, but I like to have some fat in there for flavor) – the base for the soup, helps with texture, not just aroma
- Large carrot – 1 piece (for sweetness and color)
- Yellow onion – 2 medium (for flavor construction, plus it adds a bit of body to the soup)
- Parsnip – half a root (not the whole thing, it's quite aromatic, you don't want it to dominate)
- Parsley root – 1 piece (fresh, not dried, for a slightly peppery and fresh taste)
- Celery root – about 100 g (a serious cube, without being overpowering in flavor)
- Red kohlrabi – about 100 g (a small kohlrabi or half a large one, adds a bit of sweetness and crunch)
- Red potatoes – 4 medium (about 400 g – they provide heartiness, cook nicely, and don't turn mushy as quickly as others)
- Beetroot – 1 small piece, maximum 150 g (be careful, don't put too much or everything will look like beet soup – it should just add color and a hint of sweetness)
- Iodized salt – to taste (don't skimp, the meat needs salt)
- Bay leaves – 2 pieces (no more, or it will taste bitter)
- Whole peppercorns – 8-10 (adds depth, without being spicy)
- Dried thyme – half a teaspoon (optional, I add a little for aroma)
- Uncooked bran borscht – about 500 ml (boil separately, then pour into the soup)
- Fresh lovage – a generous bunch (if you can't find it, dried works too, but it's not the same)

1. I start with the meat. I put the washed and cut shank into the pressure cooker (I'm brave there after so many years). I fill it with cold water just enough to cover it well, add bay leaves, about a tablespoon of salt, and the peppercorns, put on the lid, and turn on the heat. When it starts to whistle, I set a timer for 30 minutes and don't touch it. I don't stray too far because sometimes the steam can splatter if there's not enough water.
2. While the meat is boiling, I start on the vegetables. I peel everything, grate the carrot, parsnip, celery, kohlrabi, and parsley on the large grater. For the beetroot – the same, and don't be scared, it will stain your hands (I wear plastic gloves, otherwise I'll spend a day with red palms). I chop the onion finely and cut the potatoes into cubes, keeping them separate.
3. In a large pot, I put about two tablespoons of oil and half a cup of water, add the grated vegetables (without the potatoes yet), cover, and let them cook on medium heat for about 8-10 minutes, stirring occasionally to prevent sticking. This brings out their aroma, it doesn't fry them, it just "tames" them.
4. When the 30 minutes are up in the pressure cooker, I set it aside and patiently wait for all the pressure to release. My advice: don't try to force the valve, don't open the lid too quickly – I've had the lid pop off before, and it splattered all over the stove.
5. I strain the broth (into a large pot with a strainer to catch any bones or peppercorns), remove the meat, and set aside any bones if there are any, breaking the meat into suitable pieces.
6. I return the broth to the pot, add the sautéed vegetables, the meat without bones, and the potatoes. Now I adjust the salt, and if I like the pepper, I add a couple more peppercorns. I let everything simmer, partially covered, for about 25 minutes.
7. In the meantime, I boil the borscht separately in a small pot (otherwise, you risk it retaining that raw smell), just until it comes to a boil.
8. Once the vegetables are done (I check the potatoes with a fork to see if they are tender), I pour the boiled borscht into the soup, letting it simmer together for another 10-15 minutes without a lid, so the flavors can meld.
9. Finally, I toss in the chopped lovage generously and, if I have it, a bit of fresh parsley. I turn off the heat and let it rest for 10 minutes before serving.

I don't know why, but this version, with beetroot and root vegetables of all kinds, saves me when I want something sour but not too fatty. It's not a poor man's soup, but it's not a calorie bomb either. I make it especially after days when I have leftover meat or when I feel the need to use up some vegetables that are starting to wilt in the drawer. The beet part is really nice – it doesn't turn out too colorful, just enough to catch your eye and give a subtle taste, not overpowering. At family meals, it disappears quickly; everyone asks for a double portion.

Useful tips, variations, and how I serve it:

Tips:
- The pressure cooker shortens the time significantly, but if you don't have one, you can use a regular pot, just know it will take about twice as long to boil the meat (at least 1 hour 30 minutes).
- Don't add too much beetroot, seriously! If you exceed 150 g, it will change the flavor and "flood" that red color. Some think it's healthy to add a lot, but this isn't beet soup.
- When sautéing the vegetables, don't fry them too hard – if you feel they're sticking, add a tablespoon or two of water, not oil. It's important to keep them juicy.
- The bran borscht must be boiled separately. Otherwise, it gives a strange, sour-pungent taste, which is not pleasant at all.

Substitutions and adaptations:
- If you don't have veal, you can use young beef or even pork shank. The taste will be different, but the technique remains the same.
- For a meatless version, increase the amount of vegetables, and you can add a bit of green beans or bell pepper. It won't be as "hearty," but it works.
- Gluten-free? Don't use any noodles or other pasta – anyway, the original recipe doesn't have them.
- If you don't have lovage, use plenty of parsley, and if you want, a bit of tarragon (be careful, it's strong).

Variations:
- If you want it to be even sourer, add a bit of lemon juice at the end or another 100 ml of borscht.
- Some also add a little hot pepper when serving – we only ask for it at the table, each to their taste.
- For a cleaner look, strain the soup before adding the borscht to remove any foam and remnants.

How I serve it:
- Definitely hot, with fresh bread or even warm polenta if I'm in the mood to sit by the cauldron.
- It goes well with sour cream, but honestly, it's not a must – sometimes it overpowers the flavor.
- On the side, some red onion torn into pieces with coarse salt, you know how it is with soups.
- For special occasions, I also put some grated horseradish on the table, so everyone can serve themselves as they like.

Frequently Asked Questions:

1. Can I make the soup without a pressure cooker?
Yes, but it requires patience. Veal cooks much slower, about 1 hour 30 minutes, maybe even 2 if it's not very tender. Make sure to add water if it reduces; you don't want to run out of broth.

2. Doesn't the beetroot come out too sweet?
If you just use a small piece and grate it, no. If you add more or boil it whole, it might dominate the flavor. It's better to add it gradually and taste.

3. What type of borscht do you use, bran or packet?
I only use uncooked bran borscht, from the market or from someone trustworthy. The packet kind has a synthetic taste and changes the entire flavor of the soup.

4. Can I prepare it for fasting?
Yes, without meat and with more vegetables. You can also add some green beans, more celery, and dill; it turns out good like that, but it needs more borscht so it doesn't taste "flat."

5. What do I do if it turns out too sour?
Add some boiled water and possibly a little salt, plus a teaspoon of sugar if it seems unbearable. Anyway, letting it sit for an hour will mellow the taste.

6. Can it be frozen?
Yes, but only the broth without potatoes (they become mushy and watery after thawing). If you want to keep it, remove the potatoes or add fresh ones when reheating.

Nutritional values (estimated, for a medium serving – let's say about 400 ml):

It's quite friendly for the figure – a serving has about 150-180 kcal, depending on how much meat you use and if you add sour cream. The carbohydrates mainly come from potatoes and beetroot, about 18-20 g/serving. The protein is decent, between 12 and 15 g for the meat serving, and the fats are low, as long as you don't use too much fatty meat (maximum 5-7 g). You get plenty of vitamins – A, C, some iron from the beetroot and meat, and fiber from the root vegetables. It's not a bomb of satiety, but it's just what you need after a heavy meal or on days when you're craving something sour and healthy.

How I store and reheat it:

The borscht keeps well in the fridge for 3-4 days, in a covered pot or large containers with lids. When reheating, don't let it boil too hard, or the potatoes will crumble and the vegetables will taste like "old boil." I heat it on low, stirring gently so it doesn't turn mushy. If you want to keep it longer, you can freeze the part without potatoes – add fresh ones when reheating. Usually, it doesn't last more than 2 days at our place because it disappears quickly.

The portioned meat is boiled in a pressure cooker with cold water, bay leaves, salt, and peppercorns for about 30 minutes after it starts whistling. Meanwhile, the legumes are cleaned, grated, and sautéed in a little oil and water. The potatoes are peeled and diced. After the boiling time for the meat has expired, turn off the heat and let the pressure in the pot drop (WARNING! Only open the lid when no hissing is heard; otherwise, you might end up like Ina :( ). Add the sautéed vegetables to the obtained broth, add the potatoes, and let it boil for about 25 minutes over medium heat, partially covered. Season with salt, pepper, and lovage. The borscht is brought to a boil and added to the soup, letting it cook for another 15 minutes. Serve hot, with bread or polenta. Enjoy your meal!

 Ingredients: veal shank approx. 500 g, 1 large carrot, 2 medium yellow onions, 1/2 parsnip, 1 parsley root, approx. 100 g celery, approx. 100 g red kohlrabi, approx. 4 medium red potatoes, 1 small beetroot, iodized salt, bay leaves, whole pepper, thyme, lovage, approx. 500 ml sour rye soup.

 Tags:  beef soup