Crimean Borsch Recipe
Summary
CourseAppetizer
Ingredients
1/4 cup minced fresh parsley
1 carrot, chopped
1 onion, chopped
2 leeks, chopped (white only)
1/2 pound lean salt pork,diced
3 tablespoons butter and/or rendered beef fat
1-1/2 pounds beef brisket or meaty, lean short ribs, cut up
8 cups water
6 black peppercorns, lightly crushed
1 bay leaf
1 teaspoon salt
8 beets, shredded
1 carrot, shredded
2 potatoes, diced
1/2 cup shredded rutabaga and/or white turnips
3 cups finely shredded cabbage
1 teaspoon each sour salt and sugar
1/4 teaspoon black pepper
Minced fresh dill
Whipped sour cream
Directions
Saute parsley, vegetables and salt pork in butter until golden.
Add meat, water, peppercorns, bay leaf and salt.
Cover, bring to boil, lower heat and simmer 2 hours.
Strain, reserve and dice meat; set aside.
Chill stock and remove fat.
Bring stock to boil, add 6 of the shredded beets, carrot, potatoes and rutabaga.
Simmer 10 minutes.
Add cabbage and reserved meat, bring to boil and cook 5 minutes.
Add sour salt, sugar and pepper.
Adjust to taste.
Wrap remaining 2 shredded beets in cheesecloth and squeeze out as much juice as possible.
Add juice only to soup for color.
Reheat and serve sprinkled with generous amounts of dill.
Pass a bowl of whipped sour cream.
Add meat, water, peppercorns, bay leaf and salt.
Cover, bring to boil, lower heat and simmer 2 hours.
Strain, reserve and dice meat; set aside.
Chill stock and remove fat.
Bring stock to boil, add 6 of the shredded beets, carrot, potatoes and rutabaga.
Simmer 10 minutes.
Add cabbage and reserved meat, bring to boil and cook 5 minutes.
Add sour salt, sugar and pepper.
Adjust to taste.
Wrap remaining 2 shredded beets in cheesecloth and squeeze out as much juice as possible.
Add juice only to soup for color.
Reheat and serve sprinkled with generous amounts of dill.
Pass a bowl of whipped sour cream.
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