Russian Borscht Recipe

Name: Russian Borscht Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 lb pork meat, cut into chunks; 1 ½ tsp salt; ½ tsp ground pepper; 4 garlic cloves, sliced; 4 bay leaves, crushed; 14 cups water; 5 cups water, for beets; 3 medium beets, quartered; 4 large potatoes, cubed; 1/2 head of medium cabbage, shredded; 4 Tbsp unsalted butter; 1 medium onion, chopped; 2 carrots, grated; 1 medium red pepper, cubed; 2 medium tomatoes, chopped; 2 garlic cloves, minced; 1½ Tbsp vinegar or 2 Tbsp fresh squeezed lemon juice; 2 Tbsp granulated sugar; 2 Tbsp salt; ½ tsp ground pepper; 2 bay leaves; 4 Tbsp fresh parsley; 4 Tbsp fresh dill; sour cream, to serve

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 10

Cost: $4.70 /serving

Author : Valentina's Corner

borscht

Instructions

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Step 1

Cut meat into bite-size pieces. Slice the garlic cloves. Break the bay leaves into smaller pieces. Season the meat. Combine everything. Refrigerate meat for at least 2 days.

Step 2

Peel and quarter beets. Add beets and 5 cups water to a saucepan, bring to a boil. Cook 20-25 minutes, until beets pierce easily with a knife. Once cooked, remove them from water and setaside cool. KEEP WATER.

Step 3

In a large pot, bring 14 cups water to a boil.

Step 4

Rinse seasoning off of meat. Add the meat to the boiling water. Remove scum and fat that accumulates and floats to the top of the water. It’s very important to keep removing the scum frequently. Turn heat down to low/medium, cook meat about 35-40 minutes or until meat is tender.

Step 5

While meat is cooking, peel and cube the potatoes. Add to a bowl and cover with cold water so they don’t turn color. Set aside.

Step 6

Shred the cabbage. Set aside.

Step 7

Chop the onion finely. Add to a large skillet with 2 Tbsp butter and saute 3 minutes on medium heat.

Step 8

While onion is cooking, grate carrots.

Step 9

Add carrots to the skillet with another 2 Tbsp butter, mix. Cook about 5-6 minutes or until carrots are tender. (If the skillet begins to get dry, add a bit of oil.)

Step 10

Take the cooled beets and grate them. Add to the skillet with onion and carrots.

Step 11

Cube red pepper or cut into small thin strips add to skillet. Add minced garlic to skillet.

Step 12

Chop tomatoes and add to the skillet. Add the water leftover from cooking the beets to the killet with sauteed veggies. Turn heat down to med/low and cook about 5 minutes.

Step 13

Once meat is tender, add potatoes and cabbage. (If you like the cabbage a bit crunchier, add about 5 minutes after potatoes are added.) Cook 15 minutes.

Step 14

Transfer all of the ingredients from the skillet to the pot. Add vinegar, sugar, salt, pepper, bay leaves, parsley and dill. Cook another 5-10 minutes or until potatoes and cabbage are tender. Taste if additional seasonings are needed.

Step 15

Add fresh herbs of choice.

Step 16

Serve with sour cream.

Step 17

Enjoy.

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