Simple and easy no beetroot borscht. Hearty brisket, forest mushrooms and sorrel make this borscht a wonderful dish for a cold winter evening.
Wash brisket under running water. Place it in a deep pot, add water and quickly bring to a boil. Then turn the heat down to low so it barely simmers and cover with a lid. Skim off any foam that might appear. Keep cooking the broth for 2-3 hours. Add salt 30 minutes before the broth is done.
Take brisket out, cool and separate meat from bones. Place meat in a separate container and cover. Strain the broth.
Wash eggs under running water and place in a pot. Boil them for 10 minutes. Transfer them to ice cold water immediately so they are easy to peel. Cut two eggs in halves. Take the yolk out from the third egg and save it. Wash mushrooms under water and cut into thin slices.
Bring the broth back to a boil. Add mushrooms, chopped sorrel and chopped dill to your broth. Let boil. In the meantime, mix sour cream with 1 egg yolk really well. Then add white vinegar or raw rye brew to your borscht along with sour cream and yolk mixture. Salt to taste and cook for another 5-7 minutes. Remove from heat.
When serving the borscht, add a few pieces of brisket and half an egg into every bowl. Then ladle the borscht.
You will need:
- Water – 10 cups
- Brisket – 16 oz
- Salt – 1 1/2 teaspoon
- Sorrel – 16 oz
- Chopped dill – 4 tablespoons
- 3 eggs
- Sour cream – 4 tablespoons
- Mushrooms – 5 oz
- White vinegar – 1 tablespoon OR
raw rye brew – 1/2 cup
- Salt – to taste
Bring water to a boil. Mix water with one part of rye flour, mixing well. Make a thick dough (aim for sour cream thickness) and leave this dough for 24 hours in dark warm place.
In a separate bowl mix yeast, warm water and rye flour that’s left. Mix well and let ferment for 3-4 hours.
Mix the dough and yeast mixture well and add warm water. This is raw rye brew. Pour the brew in a container, cover and keep in a dark warm place for 3 days. Strain the mixture.
You will need:
- Rye flour – 32 oz
- Yeast – 1/4 oz
- Water – 8 cups