Ukrainian Red Borscht Recipe
Ukrainian Red Borscht
Barszcz Czerwony
Submitted By: Taz
Ingredients:
Stock:
2 lbs Bone in Chuck Roast
2 Quarts Cold Water
2 Large Celery Stalks with Leaves
2 tsp Kosher Salt
1 tsp Black Peppercorns
2 Bay Leaves
2 whole Cloves
Zajarka:
6 slices Thick Cut Bacon* - chopped
2 Tbs Olive Oil
1 Large Onion - sliced thin
1 Large Carrot - grated
2 Tbs Tomato Paste
Borscht:
2 Medium Red Beets
2 Large Yukon Gold Potatoes - grated
2 Cups White/Green Cabbage - shredded
1 Tbs White Wine Vinegar
1 Tbs Granulated Sugar - optional
Kosher Salt to taste
Fresh Ground Black Pepper to taste
2 Cloves Fresh Garlic - grated
Garnish:
Sour Cream
Fresh Dill - finely chopped
Fresh Parsley - finely chopped
Lemon Wedges
Preparation:
- Place the chuck roast in a pan or pot large enough to hold it and cover with warm water - Allow to soak for 1 hour (this helps you achieve a clean/clear broth by removing some impurities) - After 1 hour, drain the meat and thoroughly rinse under running water - Transfer the meat to a clean, large stock pot - Add the 2 quarts water and place over medium-high heat - Bring to a boil
- As soon as a boil is achieved, reduce heat to a simmer and allow to cook for 5-6 minutes (this allows the ‘scum’ to separate to the top) - Skim off the ‘scum’
- Break the celery stalks so that they will fit and add to the pot - Add salt, peppercorns, bay leaves, and cloves - Loosely cover and allow to simmer for 1-3 hours (the longer it simmers, the better the flavor)
- While the broth is simmering, go ahead and make the zajarka - Place the bacon in a cold, large skillet and place over medium heat - Allow to cook (stirring regularly) until browned and crisp (apx 7 minutes) - Using a slotted spoon, transfer the bacon to absorbent paper leaving the rendered fat in the skillet - Add the olive oil and stir to combine - Add the onion and carrot and sauté for 5-6 minutes until softened and lightly browned - Add the tomato paste and continue to sauté for an additional 6-8 minutes until nicely caramelized - Remove from heat and set aside until needed
- Prep your beets, potatoes, and cabbage and set aside until needed
- Once your stock has simmered for the desired time, remove the chuck roast, and set aside to cool - Strain the stock through a fine mesh strainer (discarding the solids) and set aside until needed – Once the meat is cool enough to handle, remove and discard the bone - Chop meat into bite sized pieced (apx ½ inch cubes) and set aside until needed
- Place the zajarka (from step 4), the beets, potatoes, and cabbage in a large pot and place over medium heat - Add the stock - Add the reserved bacon, chopped beef, vinegar, and sugar (if using) - Thoroughly combine and bring to a simmer - Cover and allow to simmer for 20-30 minutes until cabbage and potatoes are tender but not ‘mushy’
- Remove from heat, grate in the garlic, adjust seasoning with salt and pepper to taste
- Serve hot garnished with a big ‘dollop’ of sour cream, a sprinkle of dill and parsley, a couple of lemon wedges and a good ‘hunk’ of crusty bread (Rye preferred) on the side
*
In the Ukraine, the traditional ingredient would be ‘Salo’ which is cured fatback (AKA: Salt Pork).
Basically solid, un-rendered lard with little to no lean meat. Salo can be found throughout the Slavic
countries and is available smoked or unsmoked, ‘plain’ or seasoned with pepper, paprika, or herbs
depending on the country and region. Streaky, ‘American’ bacon works as a easy to find substitute with
a reasonable flavor comparison so it is what is used in this recipe
