BORSHCH WITH BEEF AND PORK
Borshch, like most peasant soups, improves tremendously as it stands and is usually made in huge quantities. It will happily keep for 4 to 5 days. Though I like my borshch pretty pure, you can add a handful of chopped prunes, some dried mushrooms, previously soaked, or a meaty smoked ham hock. Baking the beet in its skin is the secret to a beautiful ruby color. A thick slice of sourdough pumpernickel or rye (its crust rubbed with a little garlic) is a must, while borshch without sour cream doesn't deserve to be called borshch.
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 26
Steps:
- Combine the beef, pork and water in a large stockpot and bring to a boil over high heat. Skim thoroughly and reduce the heat to low. Add the rest of the stock ingredients, and season with salt and pepper, to taste. Simmer partially covered, until the meat is tender, about 1 1/2 hours. Strain the stock, removing the meats. You should have 10 to 11 cups of stock. Discard the marrow bones. Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones. Reserve the meats.
- While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes. Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins. 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. Add the onion, carrot, and pepper, and saute until softened, about 7 minutes. Add the cabbage, and saute, stirring, for another 7 minutes. Add the stock, the potatoes, tomatoes, apple, and the reserved meats. Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes. 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.
- With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup. (If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste. Let the borshch stand for 10 minutes before serving (or better serve the next day.) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions. Instruct the diners to mix the sour cream well into the soup.
SPOIL THE SON-IN-LAW BORSHCH
My mom is an old time Galicianer, from eastern Poland, who specializes in "heimish" food. My husband is from nearby Ukraine, and when we come to visit, my mother delights in spoiling him with the food he so misses and loves. This borshch is one of those classics. A warming soup, a hearty meal, a pot of love. It tastes even better the second day.
Provided by Sarah Chana
Categories Vegetable
Time 3h45m
Yield 8 quarts
Number Of Ingredients 9
Steps:
- In a large soup pot, boil meat and bones in water. Remove the foam. Cook on a low boil or high simmer for about 1 hour.
- Add the beets, carrots, onions, cabbage to the soup. Add water if needed. Cook another 45 minutes, or more if you'd like.
- Add sour salt or lemon juice and salt, bring to a boil again, and simmer another hour.
- TASTE the soup. Add sugar/honey slowly, until it is the taste you like. It will take more than you think to get that wonderful sweet-sour taste. Cook another 30 minutes.
- Add the garlic, cook another 15 minutes.
- Eat with hearty bread.
Nutrition Facts : Calories 803.9, Fat 80.6, SaturatedFat 33.5, Cholesterol 112.4, Sodium 654.9, Carbohydrate 9, Fiber 2.3, Sugar 5, Protein 10.7
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