Hot Borscht from the Russian Tea Room |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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This recipe is in three parts: meat bouillon, beet broth and vegetables. Ingredients:
5 ounces short rib |
5 ounces pork butt |
5 ounces duck legs |
1/2 bunch parsley |
5 to 6 whole juniper berries |
20 whole cloves |
1 diced onion |
1 diced carrot |
1 garlic, chopped |
1 leek, chopped |
4 whole peppercorns |
2 laurel or bay leaves |
salt |
5 ounces beets, washed |
1 teaspoon pickling spice |
5 ounces white vinegar |
5 ounces sugar |
1/4 -ounce thyme |
2 laurel or bay leaves |
4 strips finely-cut bacon |
1 teaspoon vegetable oil |
2 tablespoons butter |
1 onion, cut julienne |
1 carrot, cut julienne |
1 cup chopped green cabbage |
2 cloves garlic, chopped |
1 teaspoon tarragon |
1 teaspoon dill |
garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill |
Directions:
1. Meat Bouillon Ingredients:
2. Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.
3. Beet Broth Ingredients:
4. Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.
5. Vegetable Ingredients:
6. Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.
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