This is one of the most old-fashioned and authentic borscht recipes. It calls for brisket, smoked ham, chicken and veal. Probably the most flavorful and hearty borscht recipe!
Wash brisket under cold running water, cut into bite-sized pieces and place in a pot. Add chicken, cover with cold water and quickly bring to a boil. When it starts to boil, remove foam that might appear on the surface. Turn the heat down to low and cook for 1 ½ hours or until you can easily pierce the chicken with a fork. Add salt 30 minutes before the broth is done.
Take the meat out of the broth, separate chicken from the bones and save the meat. Strain the broth.
Put veal through a meat grinder. Soak white bread in some milk and then wring it out. If you are using ground veal, omit the first step. Add soaked bread and salt into ground meat and put through meat grinder again. Add 1 egg and mix well. Place the mixture in the fridge.
Choose a pot with thick walls. Heat butter and add nicely chopped parsley root, parsnip, yellow onion and fresh green cabbage. Cook on medium heat until vegetables develop a nice golden color.
Add flour, mix well and then add the broth you prepared. Cook for 5 minutes, add brisket and chicken and cook for 30 minutes.
Add kwas, sour cream and salt to taste. Then add cubed smoked ham, bring to a boil and cook on low for 40 minutes.
Take ground veal mixture out of the fridge. Wet your hands and form small balls, placing them into boiling borscht one by one. Cut sorrel into strips and also add to borscht. Bring to a boil once again and remove from heat.
When serving the borscht, add chopped dill into every bowl.
You will need:
- Water – 6 cups
- Beef brisket – 12 oz
- Chicken breast – 14 oz
- Salt – 1 ½ teaspoon
- Fresh green cabbage – 12 oz
- 1 parsley root
- 1 parsnip
- 2 medium yellow onions
- Sorrel – 7 oz
- Butter – 4 tablespoons
- Flour – 2 tablespoons
- Hickory smoked ham – 7 oz
- Kvass – 2 cups
- Sour cream – 1 cup
- Chopped dill – 4 tablespoons
- Salt – to taste
- Veal (for grinding) OR ground veal – 8 oz
- White bread (for ground veal) – 2 oz
- Milk to soak white bread in – ¾ cup
- 1 egg
- Salt (for ground veal) – 2 teaspoons