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.
VESELKA'S FAMOUS BORSCHT
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Provided by Tom Birchard
Categories Beet Summer Fall Appetizer Dinner Celery Cabbage Potato Pork Wheat/Gluten-Free
Yield 8 first course, or 4-6 main course servings
Number Of Ingredients 13
Steps:
- To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
- Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
- Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
- Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
- When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
- To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
- To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
- To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.
BORSCHT
This recipe for a traditional favorite from Russia and Poland calls for mixed pickling spice, which is available at most grocery stores. It usually includes a fragrant combination of coarse pieces of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seed and peppercorns.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 6
Number Of Ingredients 16
Steps:
- In 4-quart Dutch oven, place beef, pork hock, water, broth, salt and pepper. Heat to boiling; reduce heat. Cover; simmer 1 hour to 1 hour 30 minutes or until beef is tender.
- Shred beets, or cut into 1/4-inch strips. Remove pork hock from soup; let stand until cool enough to handle. Remove pork from bone; cut pork into bite-size pieces.
- Stir pork, beets, cabbage, potatoes, onion and garlic into soup. Tie pickling spice and dill seed in cheesecloth bag or place in tea ball; add to soup. Cover; simmer 2 hours.
- Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.
Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g
MOM'S BORSCHT
This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well.
Provided by Lazarus
Categories Clear Soup
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
- Add remaining ingredients to dutch oven, then add beef/onion mixture.
- Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.
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