Borsch Recipe

Origin: Russia      Period: Traditional

Ingredients:

240ml haricot (navy) beans, dry
1.125kg lean beef
225g bacon joint
2.4l cold water
1 bay leaf
8 whole black peppercorns
2 garlic cloves
2 tbsp dried parsley
1 carrot
1 celery stick
1 large red onion
1 tsp salt (or to taste)
8 beetroot for the soup
2 small beetroot
280g green cabbage, shredded
2 large leeks, sliced
3 medium potatoes, cut into eighths
880g (2 tins) tomatoes
1 tbsp tomato purée
3 tbsp red wine vinegar
4 tbsp sugar
450g kielbasa sausage (optional)
2 tbsp flour
1 tbsp butter, melted
120ml sour cream (optional)

Borsch Preparation:

Method:

Place the beans in a owl, cover with water then set aside to soak over night. The following day, drain the beans and transfer to a large pan. Cover with plenty of water, bring to a boil and cook for about 120 minutes, or until tender (the precise time will depend on the age of the beans). When tender, drain and set aside.

In the meantime, combine the beef and bacon in another pot. Cover with the 2.4l cold water and bring to a boil. Skim any fat as it raises to the surface then add the bay leaf, pepperorns, garlic, parsley, carrot, onion and salt. Return to a boil, then reduce to a simmer, cover and cook on low heat for about 90 minutes, or until the meat is completely tender.

Scrub the large beetroot for the soup, add to a pan of boiling water and cook for aobut 45 minutes, or until tender. Drain in a colander (discard the water) then set aside until you can handle them before peeling and dividing each beetroot into eight pieces.

For the remaining small beetroot scrub thoroughyl then grate into a bowl, cover with water and set aside to soak.

When the meat for the soup is tender remove from the stock and set aside. Strain the stock itself into a clean pan and add the cooked beetroot, cabbage, leeks, potatoes, tomatoes, tomato purée, vinegar, sugar, beef and bacon. Bring the mixture to a boil then reduce to a simmer and cook for 45 minutes. If using kielbasa slice into chunks and add to the soup along with the coked beans. Return to a simmer and cook for 20 minutes more. After this time mix the flour and butter in a bowl until smooth then stir into the soup to thicken slightly.

Strain the raw, grated, beetroot (save the liquid and discard the vegetables) then add the beetroot liquid to the soup. Adjust the vinegar and sugar levels to suit your taste then bring the soup back to a simmer. Remove the meat and chop finely. Divide the meat between individual soup bowls then ladle the soup (and the vegetables) over the meat. Garnish with a dollop of sour cream and serve.

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