Canadian Prairie-Style Borscht
- Various bones (beef ribs, pork ribs, oxtail, and a large beef joint)
- 500 grams of pork ribs (optional for a meatier borscht)
- 3 large potatoes, peeled and quartered
- 3 large beets, peeled and grated
- 2 carrots, peeled and sliced
- 1/2 head of cabbage, shredded
- 1 cup of beans, soaked overnight (optional)
- 2 onions, halved
- 1 bulb of garlic, top sliced off
- 2 turnips, peeled (optional)
- 1 parsnip, peeled (optional)
- 2 bay leaves
- A handful of dried mushrooms (optional)
- A few sprigs of fresh herbs (parsley, dill, etc.)
- A small nub of ginger (optional)
- A few peppercorns
- 1 dried chili (optional)
- Salt to taste
Borscht is a traditional Eastern European soup known for its characteristic vivid red color, which comes from the key ingredient, beets. This hearty soup combines the earthy flavors of beets with a variety of vegetables such as cabbage, carrots, and potatoes, simmered in a rich beef or vegetable broth. Seasoned with garlic, dill, and a splash of vinegar or lemon juice, borscht is usually served hot, though it can be enjoyed cold as well. It's typically garnished with a dollop of sour cream that beautifully complements the soup's slight tang and adds a creamy texture, bringing a delightful balance to every spoonful. Description by ChatGPT.
Embark on a culinary journey with The Kitchen Cosmonaut and discover the heart and soul of Eastern European cuisine with this classic Ukrainian Borscht. This isn't just any soup; it's a canvas for your culinary artistry. Whether you're looking for a warming winter dish or a hearty meal that shouts home-cooked comfort, our borscht recipe promises to deliver a rich symphony of flavors that'll warm you to the bones. So don your apron, seize your vegetable peeler, and let's pay homage to the motherland with a bowl of borscht that's bound to be downright magical.
Ingredients:
- Various bones (beef ribs, pork ribs, oxtail, and a large beef joint)
- 500 grams of pork ribs (optional for a meatier borscht)
- 3 large potatoes, peeled and quartered
- 3 large beets, peeled and grated
- 2 carrots, peeled and sliced
- 1/2 head of cabbage, shredded
- 1 cup of beans, soaked overnight (optional)
- 2 onions, halved
- 1 bulb of garlic, top sliced off
- 2 turnips, peeled (optional)
- 1 parsnip, peeled (optional)
- 2 bay leaves
- A handful of dried mushrooms (optional)
- A few sprigs of fresh herbs (parsley, dill, etc.)
- A small nub of ginger (optional)
- A few peppercorns
- 1 dried chili (optional)
- Salt to taste
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Prep Time: 30 minutes
Cook Time: 5 hours (mostly unattended simmering)
Total Time: 5 hours 30 minutes
Equipment: Roasting tray, large stockpot, vegetable peeler, sieve, cheesecloth (for straining), kitchen twine (for bouquet garni)
Servings: 6-8
Instructions:
1. Begin by preheating your oven to a moderately high temperature (around 200°C or 390°F). Arrange the bones on a roasting tray and roast until they're golden brown, allowing the Maillard reaction to work its magic. This should take about 30 minutes.
2. While the bones are roasting, prep your vegetables. Clean and peel the potatoes, beets, and carrots. Reserve any peels and scraps for the stock.
3. Once roasted, remove the bones from the oven. Optionally, pour off some rendered fat and reserve for later use.
4. Onto the roasting tray, add the onions and garlic for the final 20 minutes to brown.
5. In a large stockpot, place the roasted bones and vegetable scraps. Add cold water until everything is covered. Bring to a boil, skimming off any scum that rises.
6. Once boiling, reduce to a simmer. Add bay leaves, dried mushrooms, fresh herbs, ginger, peppercorns, and dried chili to create a flavorful stock. Let simmer for about 4 to 5 hours, adding more water if necessary.
7. After simmering, turn off the heat and let the stock rest overnight. Skim off any solidified fat from the top and strain the stock through a cheesecloth.
8. Meanwhile, in a separate pot, boil the beans until tender. If you’re using them, this will take about an hour.
9. In the stockpot, add in the strained stock and bring to a simmer. Add the prepared potatoes, beets, carrots, shredded cabbage, and cooked beans.
10. Cook until the vegetables are tender and the flavors have melded beautifully, about 1 hour. Season with salt to taste.
11. Serve hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh herbs. Enjoy a slice of rye bread on the side for a complete experience.
Author Credit: The Kitchen Cosmonaut from https://www.youtube.com/@TheKitchenCosmonaut
Hashtags: #borscht #ukrainiancuisine #soup #homemade #comfortfood #recipe #cooking #foodie #chatgpt
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