Beef and Pork Borscht
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Beef and Pork Borscht
Ingredients
- Beef - 14.1 oz
- Pork Blood - 14.1 oz
- Bay leaf - 2 pieces
- Green peppercorns - 5 pieces
- Onion - 1 head
- Carrot - 7.1 oz
- Salt - 1 tablespoon
- White Cabbage - 7.1 oz
- Table vinegar - 0 fl oz
- Tomatoes - 17.6 oz
- Herbs - 1 bunch
- Spices - 5 pieces
- Beetroot - 10.6 oz
- Vegetable Oil - 1 fl oz
- Sugar - 0.7 oz
Step by Step guide
Step 1
Prepare the meat broth. The recipe does not specify which meat to use, but I took pork and beef in a 1:1 ratio. I must say, it turned out wonderfully.
Step 2
Rinse the meat and cover it with clean cold water (3.5–4 liters) and bring to a boil over high heat.
Step 3
After that, reduce the heat so it simmers gently, skimming off any foam that appears on the surface. Cook the meat for about 1.5 hours. It is ready when it can be easily pierced with a fork or knife.
Step 4
About halfway through cooking, add the bay leaves and peppercorns.
Step 5
Cut the onion into strips. To do this, peel the onion, cut it into 4 parts, and finely chop it. The onion should be quite large.
Step 6
Cut the carrot and beetroot into thin strips. It is believed that chopped vegetables are better suited for borscht than grated ones.
Step 7
Finely shred the cabbage, and cut the celery into strips. The original recipe calls for parsley root, but I didn't have it, so I had to substitute celery. Overall, this probably affects the flavor nuances, but not too significantly.
Step 8
When the meat is ready, remove it from the broth and cut it into serving pieces.
Step 9
Strain the broth, return it to the pot, add salt, and put the chopped meat back in. Note that salt is added at the end of cooking the broth. Add the cabbage to the strained broth and continue cooking until it is tender.
Step 10
In a pan with vegetable oil, add the beetroot, onion, carrot, and celery (or parsley), add a bit (100–150 ml) of broth, and simmer covered on low heat for about 20 minutes. During the simmering process, stir the vegetables to prevent them from burning.
Step 11
Midway through simmering, add the peeled and chopped tomatoes, sugar, and vinegar to the vegetables. Cook until the vegetables are fully tender, then add them to the broth with the cooked cabbage. Turn off the finished borscht and cover it with a lid to let it steep for a while.
Step 12
When serving, add sour cream and herbs to the borscht. Garlic and black bread pair excellently with borscht.
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