Old Russian Borscht
⏳ Time
6 hours
🥕 Ingredients
22
🍽️ Servings
8
Description
The key to borscht is the broth. It is what gives the borscht its unforgettable flavor. To make a good meat broth, the first and most important condition is to always take the best and freshest beef. It is better to take less but of high quality. The marrow bone adds richness to the broth. It is important to take the part of the bone that does not have a rounded bump, which butchers usually sell at markets, but rather from the area where the bone passes through the meat like a thick stick filled with marrow. Serve with sour cream, garlic pampushki, green onions (scallions), and lard (which can be ground in a meat grinder). I will post these recipes separately. I assure you that this borscht will amaze true gourmets.
Ingredients
- Beef chuck roast - 10.6 oz
- Veal with Marrow Bone - 14.1 oz
- Yellow Beets - 1 piece
- Potato - 2 pieces
- White Cabbage - 7.1 oz
- Carrot - 2 pieces
- Onion - 2 pieces
- Passata Tomato Sauce - 2 tablespoons
- Chopped Sage Leaves - 1.4 oz
- Orange Bell Peppers - 1 piece
- Parsley - 1 piece
- Basil - to taste
- Bay leaf - 2 pieces
- Salt - 0.4 oz
- Green peppercorns - 5 pieces
- Dill - 3 stems
- Scallions - 3 stems
- Pork fat - 1.8 oz
- Vinegar essence - 2 tablespoons
- Sugar - 2 tablespoons
- Wheat Flour - 1 teaspoon
- Celery salt - 3 stems
Step by Step guide
Step 1
I thoroughly rinse the meat and vegetables. The vegetables include onion (small head, do not peel, just cut the bottom and top), 1 carrot, 3 stems of celery, and parsley root. Additionally, I add 1 bay leaf, 2 peppercorns, and 1 clove of garlic. I place everything in a pot (if not available, then in a thick-bottomed saucepan) and cover with cold water. I put it on high heat without a lid and wait for it to boil.
Step 2
As soon as it boils, I reduce the heat to the minimum and skim off the foam. Once all the foam is removed, I cover it with a lid and simmer until the meat is cooked (about 2.5 hours). It is important to simmer the broth so that it becomes clear. Do not add salt! When the meat is ready, I remove it, the marrow bone, the roots, and the vegetables. I strain the broth through cheesecloth.
Step 3
Then I cut the meat into small pieces (1.5–2 cm) and add it to the broth.
Step 4
I chop the parsley root and add it to the broth. I slice the carrot into rounds and add it to the broth.
Step 5
I finely shred the cabbage and add it to the broth.
Step 6
I dice the potatoes and add them to the broth.
Step 7
I finely chop the onion. I grate the carrot on a medium grater. I cut the lard into cubes.
Step 8
I melt the lard in a frying pan and sauté the onion and carrot until golden brown.
Step 9
I grate the beet on a fine grater, add vinegar and sugar.
Step 10
I melt the lard in a frying pan and sauté the beet until it releases juice. I add a glass of water (in which I dissolve 1 teaspoon of flour), tomato paste, bell pepper, and basil. I let it simmer on low heat until ready for 10–15 minutes.
Step 11
I add the beet, pepper, carrot, and onion to the broth.
Step 12
I add salt! I put in 1 bay leaf and black peppercorns.
Step 13
I finely chop the parsley, dill, and onion. I crush the garlic and grind it in a mortar with the herbs. I add it to the borscht.
Step 14
I remove it from the heat and let it steep for 2–4 hours without covering it.
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