(Source : Stravinsky's borscht - THE LONDON COOKBOOK page 128, but I have changed it to my taste)
· serves 6-8 ·
Ingredients
1 (~30 dag) |
large, row beetroot, shredded |
1 tablespoon/ |
vinegar, may be red wine vinegar |
25 grm./ |
bacon fat |
2 teaspoon |
sugar |
2 |
medium onions, finely chopped |
2 |
tomatoes, chopped |
1 |
carrot, sliced |
1 |
parsley root or 1/2 parsnip |
25grm./ |
slightly salted butter |
1/2 (60 dag) |
medium cabbage, shredded |
450 grm./ |
potatoes, peeled and cut into 2x2 cm-s cubes |
2,2 liter/ |
good beef stock |
5-6 |
peppercorns |
3 |
allspice berries |
3 |
bay leaves |
1 medium head |
garlic, finely chopped |
|
fresh chopped parsley |
|
salt and freshly ground pepper by your taste |
150 grm. (5 oz) |
sour cream |
1. Put the beetroot, vinegar, a little bacon fat, sugar and chopped tomatoes in a pan, and cook gently wit the lid on for about 5 minutes. Mix the onions, carrot, parsley root and braise in the butter.
2. Simmer the shredded cabbage and the cubed potatoes in the stock for 15 minutes. Add the beetroot mixture, the braised vegetables, the peppercorns, the allspice berries and bay leaves. Cook for another 10 minutes.
3. Add the chopped garlic, the remainder of the beacon fat and the chopped parsley.
4. Let the borscht cook and simmer for about 4 1/2 hours very slowly over a low heat. After cooking allow to cool and mature for about 12-18 hours.
5. Before serving reheat gently, adjust seasoning and add at least one teaspoonful sour cream per serving. Serve with a slice of dark rye bread.
Remark: If you like, you may simplify the preparation process.
This page translated into Hungarian on \magyar_receptek\borscht.html Click on this underlined address to have it in Hungarian.
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