Winter Borscht with Smoked Meats
Soups • Ukrainian
Description
You can replace some of the meat with poultry, but it should be added later. Lemon juice can be substituted with vinegar. Use Ukrainian sausage or Odessa or Krakow sausage. Tomatoes can be replaced with tomato paste, or simply seasoned with it. Yes, I provide the difference in cooking times because everyone likes different levels of doneness: some prefer a bit of crunch, while others prefer it softer. Serve with bread and sour cream.
Ingredients
- Pork chop with bone 10 oz
- Pork Blood 10 oz
- Lamb 10 oz
- Smoked Brisket 10 oz
- Smoked pork knuckle 10 oz
- Ukrainian sausage 10 oz
- Allspice berries 10 pieces
- Ground clove 10 pieces
- Bay leaf 6 pieces
- Onion 2 pieces
- Carrot 2 pieces
- Celery salt 5 oz
- Beetroot 15 oz
- Potato 5 oz
- White Cabbage 5 oz
- Tomatoes 3 pieces
- Orange Bell Peppers 2 pieces
- Parsley 1 piece
- Garlic 1 head
- Chopped Green Onions to taste
- Chopped Sage Leaves to taste
- Cilantro to taste
- Meyer Lemon Juice to taste
- Sugar to taste
- Salt to taste
- Butter 0 oz
- Water 5 qt
- Sour Cream 20 oz
- Passata Tomato Sauce to taste
Step-by-Step Guide
Step 1
Pour cold water over three types of coarsely chopped meat and bring to a very slow boil, as we need to extract the flavor of the broth, not the meat. This is the longest stage of preparing this dish. Add water as it evaporates and skim off the foam.
Step 2
While the meat is boiling, prepare a sauté of chopped onions and grated carrots.
Step 3
At the same time, you can start frying the smoked meats. Cut the brisket into small strips and fry it the most. Cut the smoked ribs one at a time and fry them in the fat rendered from the brisket. Then add the sliced sausage. This frying enhances the flavor and aroma of the smoked meats.
Step 4
Once the meat is nearly cooked, add the smoked meats to the borscht and cook for another half hour. After that, taste it, as the smoked meats can vary, and now we can determine the necessary amount of salt and pepper.
Step 5
Next, chop and add the root vegetables: parsley root, celery root, beetroot, and about twenty minutes later — the potato.
Step 6
After another thirty to forty minutes, start preparing the vegetables. Sequentially chop the cabbage, pepper, and tomatoes. At that time, add the sauté. After ten to twenty minutes, start adjusting the taste.
Step 7
You don't know what sweetness, acidity, spiciness, and saltiness your beetroot, onion, carrot, and tomatoes have. But for this, we have lemon juice, sugar, salt, and garlic. Adjust the acidity, sweetness, saltiness, and squeeze in the garlic until the flavor is harmonious.
Step 8
After another three to five minutes, taste it again, and if everything is good, add the dill, parsley, and cilantro. And here comes a little secret! Grate a small piece of beetroot that you set aside earlier on a fine grater — this will return a rich bright color to the borscht, which looks very appetizing along with the greens.
Step 9
After two to three minutes, turn off the heat, place a piece of butter on top, cover with a lid, and let it steep. The next day, it will taste even better.
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