Ukrainian Mixed Borscht
A rich, festive borscht made with an assortment of meats, beetroot, raw kvass, beans, and vegetables
Ingredienti
- manzo500 g
- maiale200 g
- prosciutto cotto100 g
- lardo50 g
- kvass grezzo500 ml
- barbabietola2 pz
- cavolo cappuccio bianco250 g
- patata4 pz
- fagioli cotti120 g
- pomodoro3 pz
- carota1 pz
- rapa1 pz
- cipolla2 pz
- aglio4 spicchi
- panna acida per servire100 g
- pepe nero1 a piacere
- prezzemolo15 g
- foglia di alloro2 pz
- sale1 a piacere
- limone1 pz
- aceto1 cucchiaio
- olio2 cucchiaio
- acqua500 ml
Istruzioni
Cover the beef and pork with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1.5–2 hours until the meat is tender.
Cut the beetroot into strips, sprinkle with vinegar or lemon juice, add a little fat, and braise for 15 minutes together with the tomatoes.
Sauté the onion, carrot, parsley root, and turnip in lard or oil for 10 minutes.
Add the potato to the strained broth; after 10 minutes add the cabbage, beans, sliced ham, and cooked meat.
Add the braised beetroot, the sautéed vegetables, raw kvass, bay leaf, and pepper; cook for a further 12–15 minutes.
Season with lard mashed together with garlic and herbs, add salt, leave to steep for 20 minutes, and serve with sour cream.
Altre ricette
Borscht
Traditional red borscht with beetroot and pork
Kyiv Borscht
Aromatic Kyiv borscht with beef, lamb, beans, and sweet-and-sour apples
Lviv Borscht
Lviv borscht with smoked sausages, beetroot, and tomato sauté
Poltava Borscht with Dumplings
Poltava-style borscht made with poultry, served with small wheat dumplings