Borshch With Beef And Pork
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
44
Spice
40
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Pork Spareribs (meaty)14 cups
Water2 medium
Onion2 medium
Carrot (peeled)1 medium
Parsnip (peeled)1
Bay Leaf1
Salt3 tbsps
Unsalted Butter1 medium
Onion (chopped)1 large
Carrot (peeled and grated)2 cups
Green Cabbage (chopped)3 medium
Garlic (cloves, minced)2 tbsps
Distilled White Vinegar2 tbsps
SugarDirections:
1
Combine the beef, pork and water in a large stockpot and bring to a boil over high heat
2
Skim thoroughly and reduce the heat to low
3
Add the rest of the stock ingredients, and season with salt and pepper, to taste
4
Simmer partially covered, until the meat is tender, about 1 1/2 hours
5
Strain the stock, removing the meats
6
You should have 10 to 11 cups of stock
7
Discard the marrow bones
8
Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones
9
Reserve the meats
10
While the stock is cooking, preheat the oven to 375 degrees F
11
Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes
12
Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins
13
Grate the beets a 4-sided box grater or shred in a food processor, and set aside In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat
14
Add the onion, carrot, and pepper, and saute until softened, about 7 minutes
15
Add the cabbage, and saute, stirring, for another 7 minutes
16
Add the stock, the potatoes, tomatoes, apple, and the reserved meats
17
Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes
18
Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more
19
With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup
20
(If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley
21
) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste
22
Let the borshch stand for 10 minutes before serving (or better serve the next day
23
) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions
24
Instruct the diners to mix the sour cream well into the soup