Usuba
Borscht with Smoked Meats and Three Types of Meat
Rich borscht on meat broth with beef, pork and lamb, enriched with smoked brisket, ribs and sausage. Vegetables are added in layers to preserve texture and flavor. Served with sour cream and bread.
- Total
- 300 min
- Standard serving
- 971 g
Ingredients
Total 29- Beef with bone
30 g - Pork
30 g - Lamb
30 g - Smoked Brisket
30 g≈ 1.5 slice - Pork Ribs
30 g - Ukrainian sausage
30 g≈ 1.5 slice - Allspiceгорошком
0.15 g≈ 1 pcs - Clove
0.5 g≈ 1 pcs - Bay leaf
0.3 g≈ 2/3 pcs - Onion
30 g≈ 6 clove - Carrot
20 g - Celery root
20 g≈ 1.5 slice - Beet
40 g - Potato
20 g - White cabbage
20 g - Tomatoes
36 g≈ 2.5 slice - Sweet pepper
30 g - Parsley root
7.5 g - Garlic
4.5 g≈ 1.5 clove - Dill
to taste≈ 2/3 stalk - Chopped parsley
to taste≈ 2/3 tsp - Chopped cilantro (coriander)
to taste≈ 1 tsp - Lemon juice
to taste - Sugar
to taste≈ 1/4 tsp - Salt
to taste - Butter
5.495 ml≈ 1 slice - Water
500 ml≈ 2 cup - Sour cream
49.505 ml≈ 3.5 tbsp - Tomato paste
to taste
Instructions
- 1
Step 1
Cut beef, pork, and lamb into large pieces. Cover with cold water and bring to a boil over very low heat. This is the longest step — you need to get a delicious broth. As the water evaporates, add more water and skim off the foam.
- 2
Step 2
While the meat is cooking, prepare the roux: chop the onion and grate the carrot. Fry in oil until golden brown.
- 3
Step 3
Meanwhile, fry the smoked meats. Cut the smoked brisket into strips and fry until well browned. Fry the smoked ribs in the rendered lard, then add the sliced sausage. This treatment enhances the flavor and aroma of the smoked meats.
- 4
Step 4
When the meat is almost ready, add smoked meats to the borscht and simmer for about 30 minutes. Taste the broth — smoked meats vary, so adjust the salt and pepper to taste.
- 5
Step 5
Chop the parsley root, celery root, and beet. Add them to the borscht. After 20 minutes, add the diced potatoes.
- 6
Step 6
After 30–40 minutes, start adding vegetables. Shred the cabbage, chop the peppers and tomatoes. Add them to the borscht along with the sautéed mixture. After 10–20 minutes, start adjusting to taste.
- 7
Step 7
Adjust the taste: add lemon juice for acidity, sugar for sweetness, salt to taste. Squeeze in garlic until the flavor becomes harmonious.
- 8
Step 8
After 3–5 minutes, taste the dish. If the flavor is good, add chopped dill, parsley, and cilantro. Grate a small piece of raw beet on a fine grater — this will restore a rich vibrant color to the borscht.
- 9
Step 9
Turn off the heat after 2–3 minutes. Place a piece of butter on top, cover with a lid, and let it steep. The next day, the borscht will taste even better.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
