Guys, I hate food blogs that start off with a bunch of personal history. Borscht was a dish my mom used to make, reminds me of my childhood, blah blah blah...who cares. I just like it because beets make me feel like I'm eating healthy.
This recipe for Borscht is my own. Borscht is very versatile, it can be make from a variety of ingredients, and varies from region to region. This particular recipe doesn't come from the Caucus region per-se, but I've modified the recipe to incorporate both Slavic & Persian influence.
First step is actually done 2-3 days in advance, and that is making BEET KVASS.
You really shouldn't omit this step, it lends a lot of flavor and color to the dish.
Day -2.
Simply start by peeling 1-2 small-medium beets. Then grate or mince it/them. Put them in a mason jar, add a little over 1 tbs of salt and fill with water. Let that sit in your fermentation cupboard or area for 2-3 days. Bingo bango, you have beet kvass. You may want to burp it or use an airlock if pressure starts building. Once you do that make sure to refrigerate it.
Day -1.
Soak 1/2 cup of light red or white kidney beans in water and 1 tbs salt overnight.
Day 0.
Take 2-3 peeled beets, chop them into 1" squared pieces, drizzle them with olive oil or any oil of your choosing, season with salt & pepper. Pop them in the top rack of a preheated oven on high. Switch it to broil. Cook these for 30-40 min or until some char develops.
Next step is to cook your meat. I like to use pork ground but you can use chicken, tofu, lamb, beef, or whatever you like. Sometimes I'll use chopped bacon for added smokey flavor. Cook about 350-500g on high until you get some color, and remove from heat.
Wash and chop your veggies into bite sized pieces. I go with:
- 1/2 tbs Ground Fennel Seed
- 1x Medium Red Onion
- 2x Medium Carrots
- 3x Celery Sticks
- 1/2 small head of red cabbage.
- 1/2 small head of green cabbage
- 4-5 cloves garlic
Add a tablespoon of lard or cooking oil to the pot that you used to cook your meat. Add your fennel seed, then the veggies. Cook them on high or medium high for 2-3 min, adding them in the order above. Strain and add your beans.
Add 4 cups chicken broth. Add your roasted beets.
Turn down to simmer. Add your meat.
Cook for 1.5-2 hours on low.
Finish with 1/4 cup apple cider vinegar
To serve start with 2-3 tbs of your Beet Kvass. Add the soup until 3/4 filled.
Garnish with a dollop of sour creme and a tablespoon of dried dill.
Serve with a slice of rye (or sandwich of your choice)
Enjoy!
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