Borscht with Beef Brisket and Pork Ribs

Soups | Ukrainian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Borscht with Beef Brisket and Pork Ribs

Ingredients

Beef chuck roast - 2 lbs
Beef Shank - ½ kg
Smoked pork knuckle - ½ kg
Pork fat - 1.8 oz
Beetroot - 1 piece
Salad Potatoes - 17.6 oz
White Cabbage - 28.2 oz
Onion - 4 heads
Carrot - 2 pieces
Orange Bell Peppers - 2 pieces
Mild Chili Spice - 1 piece
Green pickled tomatoes - 2 pieces
Satsivi - ½ cup
Cilantro - 1 bunch
Basil - 1 bunch
Aspen mushrooms - 2 pieces
Garlic - 2 heads
Parsley - 1 bunch
Parsley - 2 pieces
Celery salt - 1 piece
Malt Vinegar - 1 tablespoon
Green peppercorns - to taste
Salt - to taste
Vegetable Oil - 1 tablespoon
Bay leaf - to taste

Step by Step guide

Step 1

Boil the broth from beef brisket, beef shank, and smoked pork ribs. After 30–40 minutes of boiling, add half of the carrot, an onion, the roots, bay leaf, and peppercorns to the broth. When the meat is almost cooked, add salt.

Step 2

Grate 1 carrot and half of the beetroot on a coarse grater, and cut the other half of the beetroot into strips. Finely chop 1 onion. Sauté the onion, chili pepper, prepared carrot, and beetroot with wine vinegar and satsivi sauce.

Step 3

Prepare the dressing. Peel the large pickled tomatoes, crush three cloves of garlic, thinly slice the bell pepper, cilantro, and red basil, mix everything with the tomatoes, and bring to a boil.

Step 4

Strain the finished broth, remove the meat from the bones and cut it. Cut the potatoes and boil them separately until half-cooked with 2 mushrooms, then drain the broth. Finely shred the cabbage, discarding the core.

Step 5

Put the broth on low heat, add the meat, cabbage, sautéed vegetables, potatoes, and dressing. Separately render a piece of pork fat with 2 cloves of garlic and half a bunch of parsley, and add it to the broth when everything is ready. Turn off the heat and let it sit for 20 minutes.

Step 6

Prepare the marinade. Crush half a head of garlic, add salt, pepper well, add a tablespoon of vegetable oil and a tablespoon of water, and mix. Serve for dipping bread, or you can add it directly to the bowl with sour cream.