Sweet Borscht
Soups • Ukrainian
Description
Sweet Borscht is a traditional Eastern European soup that combines the earthy flavors of beets with a hint of sweetness. This delightful dish is often served with a dollop of sour cream and fresh herbs. Perfect for a warm family gathering or a cozy dinner at home, it brings comfort and warmth to any table.
Ingredients
- Veal with Marrow Bone 4 pieces
- Pork tenderloin 0 lbs
- Thick Beef Rib 0 lbs
- Smoked Brisket 5 oz
- Beetroot 0 lbs
- Tomatoes 0 lbs
- Carrot 0 lbs
- White Cabbage 0 lbs
- Parsley 1 piece
- Onion 10 oz
- Sweet Pepper 0 lbs
- Bay leaf 5 pieces
- Balsamic Vinegar 3 spoons
- Vegetable Oil 5 teaspoons
- Clove to taste
- Salt to taste
- Green peppercorns to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour water over the marrow bones, bring to a boil, and simmer for two hours. Then turn off the heat and let the broth cool down so it can reveal its essence: it might seem like no one is around, and it will open up. And then, reignite the flame!
Step 2
Cut the meat into large cubes and sauté. You can also use beef tripe: cut it into pieces and sauté as well.
Step 3
Sauté the beetroot, adding a splash of balsamic vinegar at the end to preserve its color. Sauté the other vegetables separately, cut into large cubes, and briefly scald the cabbage with boiling water. The tomato should be peeled, the white core (which is toxic!) removed, and then crushed with a fork directly in the pan. Quickly mix in the beetroot and add it to the pot: it will turn out crystal clear.
Step 4
Add all the remaining ingredients to the pot, pour in the broth, and immediately add the bay leaf, cloves, black pepper, and allspice (you can place them in cheesecloth for easier removal later). You may also add a whole red chili pepper to infuse its flavor. Simmer the soup for one hour, then take a break for forty minutes, and simmer for another hour. It's best to enjoy the borscht the next day.
Step 5
Place bowls of sour cream and finely chopped garlic, fresh cucumber, and sweet-and-sour apple on the table alongside the borscht—of course, also include herbs: dill, green onions, and parsley. This way, everyone can add whatever they like.
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