Red Borscht
Pork Russian Vegetables Soups and Stews
Also known as Ukrainian borscht. But I call it "Barbie soup". It's a thick soup with lots of vegetables, the red color coming from the beetroot. But when you add sour cream to it, it takes on a very appetizing "Barbie pink" color.
Ingredients
500g pork (leg)
1 pig's trotter (split to the marrow; or some ribs)
1 large carrot (150g)
2 onions (200g)
1 beetroot (300g)
2 ripe tomatoes (500g; or canned tomatoes)
250g cabbage
3 potatoes
3 lovage sprigs (or dill)
1/4 bunch parsley
1/2 lemon (or bors/fermented wheat bran liquid)
3 tablespoons oil
3 teaspoons salt
How to prepare red borscht
- Cut the meat into cubes and clean the pig's trotter if necessary and wash it well. Put them to boil with 3.5L water. Simmer over medium to low heat for 1 hour from when it starts boiling. Skim the foam well during the first 15 minutes.
- Grate the carrot and beetroot on the coarse grater. Finely chop the onion. Sauté all of them in hot oil for 5 minutes. Add the grated tomatoes and cook for another 5 minutes.
- When the meat is cooked, remove the trotter and add the shredded cabbage and 2 teaspoons of salt to the soup. Cook for another 10 minutes.
- Add the diced potatoes and cook for another 10 minutes.
- Add the onion+carrot+beetroot+tomato mixture. Cook for another 10 minutes (or until the potatoes are done). Adjust the salt.
- Turn off the heat and sour the borscht with 2-3 tablespoons of lemon juice (or 300-400ml boiled bors/fermented wheat bran liquid). Sprinkle with finely chopped herbs and let it rest for 10 minutes.
- Serve with sour cream.
Boiling the meat
Adding cabbage and then potatoes
Adding herbs at the end
