Authentic Ukrainian Borscht with Smoked Bacon
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
The pronounced flavor of smoked meats with a hint of sourness is the secret to authentic Ukrainian borscht. Do not buy bacon from regular supermarkets, as it is not truly smoked bacon. I get my smoked bacon from our relatives, who smoke it themselves at home. When real smoked bacon is unavailable, you can find liquid smoke in stores; however, be careful not to overdo it, as the liquid has a very strong aroma and can easily spoil the borscht if too much is added.
Ingredients
- Beetroot - 17.6 oz
- Lard - 5.3 oz
- Potato - 8.8 oz
- White Cabbage - 17.6 oz
- Onion - 2 heads
- Carrot - 1 piece
- Beef - 10.6 oz
- Lemon - 1 piece
- Chopped Sage Leaves - 2 spoons
- Sour Cream - 1.8 oz
- Passata Tomato Sauce - 2 spoons
Step by Step guide
Step 1
Cut the beef into pieces measuring 2-3 cm. For borscht, it's best to use brisket.
Step 2
In a 5-liter pot, place the beef and a coarsely chopped onion, and you can add a bay leaf. Put the pot on the stove and simmer the broth for about an hour.
Step 3
While the broth is simmering, let's make the sauté. Cut the bacon into pieces about 1 cm in size, ensuring that it is homemade smoked bacon with a pronounced smoky flavor. If you can't find such bacon, which can be quite difficult, you can use liquid smoke, commonly available in larger supermarkets. However, the flavor is richer and brighter with homemade smoked bacon. Fry the bacon in a skillet until it renders fat and turns crispy, but be careful not to overcook it. If using liquid smoke, add about 3 tablespoons while frying the bacon. Grate the beetroot and carrot, and slice the onion into rings. Add all these vegetables to the skillet with the fried bacon, mix well, and sauté until the mixture is an even color. At the end, add tomato paste, mix again, and sauté for another minute. The sauté should have a pronounced smoky aroma.
Step 4
When the broth is ready, add the sautéed vegetables to it. To enhance the flavor of the smoked meats and the color of the beets, add half a lemon, peeled and finely chopped, to the borscht. Let it simmer for about 10 minutes.
Step 5
Shred the cabbage, and when our borscht reaches a nice beetroot color, add the cabbage to the pot. Cook for about 15 minutes, then add the potatoes cut into wedges approximately 0.5 cm thick, and cook for another 15 minutes.
Step 6
The borscht is ready; it's best served garnished with fresh herbs and a dollop of sour cream.
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