Poltava Borscht
⏳ Time
2 hours 30 minutes
🥕 Ingredients
17
🍽️ Servings
8
Description
Lemon juice can be replaced with apple cider vinegar. I do not recommend using white vinegar for ethical reasons)
Ingredients
- Smoked pork knuckle - 2 lbs
- Salted pork belly - 3.5 oz
- White Cabbage - 14.1 oz
- Turnips - 2 pieces
- Onion - 2 heads
- Beetroot - 2 pieces
- Salad Potatoes - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - to taste
- Sugar - to taste
- Lemon - to taste
- Orange Bell Peppers - 1 piece
- Sour Cream - to taste
- Garlic - to taste
- Parsley - 2 stems
- Passata Tomato Sauce - 3 tablespoons
Step by Step guide
Step 1
Place the pork ribs in a pot and cover with 3-4 liters of water. Cook for 1.5 hours, reducing the heat to low after boiling. Peel one onion and one carrot, cut them in half, and sauté in a pan (without oil), then add the vegetables and parsley stems to the broth. Cook for another 30 minutes. Strain the broth through a fine sieve or cheesecloth.
Step 2
Cut the white cabbage, onion, carrot, potatoes, bell pepper, and beetroot into thin strips. Place the potatoes in a container and cover with a small amount of water (to prevent browning).
Step 3
Add the white cabbage to the boiling broth, and after 15 minutes, add the potatoes. While the potatoes are cooking, prepare the sauté. In a heated pan, pour in vegetable oil, add the carrots, then the onion, and finally the bell pepper. Transfer to a container and set aside. In the same pan, sauté the beetroot, adding tomato paste, salt, sugar, and lemon juice to taste.
Step 4
When the potatoes are almost ready, reduce the heat, add the meat from the cooked pork ribs, the sauté, beetroot, and finely chopped garlic to the pot. Season to taste with salt and ground pepper, add the bay leaf, and set the pot aside.
Step 5
Cut the pork fat into cubes and render the fat in a pan.
Step 6
Serve the borscht with sour cream, fresh herbs, garlic, and crispy bits of pork fat.
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