An unusual, yet very historically accurate and simple borscht. This recipe uses the best ingredients: brisket for great broth, celery and parsley root for great flavor and a lot of beetroot. Meatballs are added in the end.
Place brisket in a deep pot and cover with cold water. Add roughly chopped carrots, parsley root, celery root, leeks and a whole white onion. Also add peppercorns, salt and slowly bring to a boil. Turn the heat down to low and simmer for 3 hours, removing any foam that might appear on the surface. When the broth is done, take the beef out and reserve for another dish. Strain the broth to get rid of small bits and pieces.
Heat butter on a skillet and add flour. Cook on medium low heat, stirring occasionally. Then gradually add 1/2 cup of broth. Keep cooking for 10 minutes, always stirring. Strain the mixture.
Bring the broth back to a boil. Add cubed beetroot (3/4 of total amount), bay leaf, whole allspice and cook for 40 minutes.
Shred the beetroot that you have left and wring the juice out.
Cut your potatoes into cubes and add to boiling borscht. Cook for 15 minutes, then add flour mixture, beetroot juice, white vinegar and salt to taste. Bring to a boil one last time and remove from heat immediately.
When serving the borscht, add a few meatballs to every bowl. You can also add sour cream.
You will need:
For broth:
- Water – 10 cups
- Brisket – 16 oz
- 1 carrot
- 1/2 parsley root
- 1/2 celery root
- 1 yellow onion
- 1/2 leek
- 4-5 peppercorns
- Salt – 1 1/2 teaspoon
For borscht:
- Beetroot – 28 oz
- 3 medium potatoes
- Butter – 2 tablespoons
- Flour – 2 tablespoons
- White vinegar – 1 teaspoon
- 2 bay leaves
- 3-4 whole allspice
- Salt – to taste
To serve:
- Sour cream
- Meatballs
How to make meatballs
Roughly chop lean beef. Grind the meat in food processor. Do it another time, this time along with bacon. Cut the onion into small cubes and cook on a skillet with a bit of butter until onion turns translucent.
Soak a piece of white bread in milk. Then wring it a little. Mix ground meat, cooked onion, soaked bread and an egg thorouhly. Add ground black pepper, salt a little of cold water. Mix thoroughly in a food processor again.
Roll little meatballs with wet hands. Boil them in salted water for 10 minutes.
You will need:
- Lean beef – 14 oz
- Bacon – 4 oz
- 1 piece of white bread
- 1 small onion or 1/2 of a large one
- 1 egg
- Butter – 1 tablespoon
- Cold water – 1 teaspoon
- 1 pinch of ground black pepper
- Salt – 1 1/2 teaspoon
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