This borscht is cooked in a clay pottery, so select a good deep clay pot beforehand.
Cut beetroot, carrots, parsley roots, parsnip, leeks and yellow onion in small cubes; cut fresh green cabbages into 1 inch squares. Cut meat and bacon into bite sized pieces and place everything into a clay pot. Cover with water and beetroot brew, add peppercorns and bring to a boil. Reduce the heat to low and let it all simmer for 2 hours.
Shred the remaining beetroot and squeeze its juices into a bowl.
Skim off the fat from the surface of the borscht. Add flour mixed with sour cream and beetroot juice. Add salt if needed and keep cooking for 5 more minutes.
Sprinkle with chopped parsley and dill and turn the heat off. Let stand for 30 minutes covered before serving.
You will need:
For borscht:
- Water – 5 cups
- Beetroot brew – 3 cups
- Brisket – 16 oz
- Bacon – 6 oz
- Beetroot – 7 oz
- Fresh green cabbage – 14 oz
- 1 carrot
- 1 parsley root
- 1 parsnip
- 1 leek stalk
- 1 yellow onion
- All-purpose flour – 1 tablespoon
- Sour cream – ½ cup
- Beetroot for juicing – 5 oz
- 5-6 peppercorns
- Chopped parsley – 2 tablespoons
- Chopped dill – 2 tablespoons
- Salt – to taste
This borscht is also known as: Ukrainian Borscht
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