Ingredients: |
Ingredients: STOCK:
3 quarts cold water
1 1/2˝ pounds pork ribs or beef attached to a bone
1/2 onion
1 carrot
2 celery sticks
2 bay leaves
5 peppercorns
1 teas salt
BORSCH:
2 medium beets peeled and grated
3 medium potatoes peeled and cut into 2-ich chunks
2 medium carrotss grated
1 1/2 cups medium onion chopped
2 cloves garlic, minced
1 bay leaf
3 TBS tomato puree/paste
1/2 small white cabbage cored and sliced
1 lemon juice only, or 1 teas of white vinegar
salt to taste
pepper to taste
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Directions: |
Directions:STOCK:
1) In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks, and carrot cut in half, bay leaves and peppercorns and a pinch of salt.
2) Bring to a boil and then lower the heat to simmer for 1 hour to 1˝ hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process.
3) When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables.
4) When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made in advance and frozen until needed.
BORSCH:
1) Add the stock to the large soup pot, then add shredded meat, grated beets, potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer.
2) Meanwhile, heat 1 TBS of vegetable oil in a pan, then add the grated carrots and chopped onions and sauté over low heat for 7-10 minutes until caramelized, then add minced garlic and stir for 30 seconds.
3) When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 teas of white vinegar and salt and pepper to taste.
4) Serve Borsch with a dollop of sour cream and sprinkle with fresh dill. |
Personal
Notes: |
Personal
Notes: Savay Medford and Max dated during their senior year, graduated and went off to the same college together. Max wanted this Borsch recipe as one of his recipes for the cookbook after Savay explained that it was part of her heritage.
Savay’s family came here from Russia, and this is a classic Russian recipe that she grew up eating. She explained how everyone seems to have their own version, but that her favorite is her babushkas (grandmothers). Max knowingly wanted to add Borsch to our collection of recipes due to his friendship and how food represents everyone's culture.
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This recipe for Borsch (Russian/Ukrainian Beet Soup) is from