An excellent borscht recipe for those who love some heat!
Wash bone-in pork under running water. Place in a pot, cover with water and quickly bring to a boil. As soon as it starts boiling, turn the heat down to low and remove any foam that might appear on the surface. Cover broth with a lid and cook for 1 1/2 hours.
Peel and shred carrots, cut yellow onion into small cubes. Heat butter on a skillet and cook the vegetables on medium heat until the onion becomes light golden in color. Then add tomato juice and cook for 5 minutes.
Thoroughly wash and peel the beetroots. Cut them into small cubes and add to boiling broth. Cook for 5-7 minutes, then add cubed potatoes. Then, after 10 minutes, add stewed vegetables with tomato juice and sorrel cut into thin strips. Continue cooking for another 5-7 minutes.
Lastly, add chopped green onions, parsley, dill, peppercorns, hot red pepper, cumin and dill seeds. Add salt to taste. Take pork out of the pot, separate meat from the bones and cut meat into bite sized pieces. Return meat to the pot, bring borscht to a boil and turn the heat off. Cover with a lid and let stand for 20 minutes before serving.
You will need:
For broth:
- Water – 8 cups
- Bone-in pork – 16 oz
- Salt – 1 1/2 teaspoon
For borscht:
- 2 medium beets
- 5 medium potatoes
- Sorrel – 12 oz
- 1 medium carrot
- 1 yellow onion
- Tomato juice – 3 tablespoons
- Butter – 1 tablespoon
- Chopped green onion – 2 tablespoons
- Chopped parsley – 2 tablespoons
- Chopped dill – 2 tablespoons
- 4-5 allspice
- Ground hot red pepper – 1 pinch
- Cumin – 1 pinch
- Dill seeds – 1 pinch
- Salt – to taste
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