Recipe contributed by Stella Shurhavetsky. Borscht is much better suited to Russia’s Ural Mountains and cold winters than to the Beit Shemesh desert, but this is my favorite thing to make for my family. It reminds us of home.
- 1 turkey neck
- 12½ cups water
- 1 large onion, finely diced
- 1 large bay leaf
- 3 celery stalks, with leaves
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 carrots, peeled and cut into ¼-inch slices
- 1 beet, peeled and coarsely grated
- 2 tomatoes, peeled and cut into small pieces
- 3 small potatoes, peeled and cut into small cubes
- ¼ medium-sized cabbage, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon dill
- Place the turkey neck, water, large onion, bay leaf and 2 stalks of celery in a pressure cooker and cook for 30 minutes. Then remove the neck. While the broth is cooking, heat olive oil in a small frying pan and add medium onion. Once onion is lightly browned, add carrots and beet, and cook for 5 minutes. Add the tomatoes and cook for another 5 minutes. While the vegetables cook, add the potatoes to the broth and cook for 5 minutes. Then add cabbage and sautéed vegetables to the soup and cook for another 3 to 5 minutes, until vegetables are cooked, but still crunchy. Remove the meat from the neck bone and add to the soup. Stir in the parsley and dill, remove from heat and serve.