Moscow Borscht with Smoked Meats
Soups • Russian
Description
A plethora of ingredients, including chicken, pork ribs, ham hock, and sausages! This recipe comes from a renowned chef at a popular American restaurant.
Ingredients
- Onion 2 heads
- Carrot 2 pieces
- Beetroot 4 pieces
- Sauerkraut 20 oz
- Smoked pork knuckle 20 oz
- Poultry 1 piece
- Ham bone 1 piece
- Sausages 10 oz
- Krakow Sausage 10 oz
- Passata Tomato Sauce 2 spoons
- Pork fat 0 oz
- Vegetable Oil 2 spoons
- Dill to taste
- Ground Black Pepper to taste
- Bay leaf to taste
- Salt to taste
Step-by-Step Guide
Step 1
Dice the onion and carrot into small cubes, and cut the beetroot into matchsticks.
Step 2
Sauté the chopped vegetables in pork fat until they are partially cooked, then add hot water, season with salt, and simmer until fully cooked.
Step 3
In a separate deep skillet or saucepan, sauté the thoroughly washed and drained cabbage. The cabbage should become soft and completely change its color, so it’s best to cook it slowly over low heat for an extended period.
Step 4
In a large pot, boil broth using chicken or beef brisket, adding a ham bone if available, which should be chopped before cooking. Simmer for about 2 hours, then strain the broth and remove the bones and meat.
Step 5
Remove the casing from the sausages and cut them into slices. Cut the ribs individually and chop them into two to three pieces.
Step 6
Add the vegetables, stewed cabbage, sausages, smoked sausage, ribs, bay leaf, and pepper to the boiling broth. Cook for about half an hour.
Step 7
In a small skillet, sauté the tomato paste in vegetable oil for 2–3 minutes. Add it to the borscht.
Step 8
Finely chop the garlic and dill, and add them to the pot 10 minutes before cooking is complete.
Step 9
Serve the Moscow borscht with savory cheesecakes.
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