Equipment
- Big cooking pot
Ingredients
- 2 litres stock beef or vegetable stock, vegan version simply water
- 500 g beetroot
- 1 onion small or ½ medium large
- 2 cloves of garlic
- 7 grains black pepper whole
- 3 pieces dried mushrooms e.g. champignons or porcini mushrooms
- Dried marjoram
- ½ tbsp sugar
- 1 tablespoon vinegar or lemon juice
- Salt
- 6 eggs
For the stock
- 1 kg soup meat For vegetable stock omit the meat.
- 1 bunch soup vegetables or: 2 carrots, 100 g celeriac, a few sprigs of parsley
- 1 bay leaf
- 2 l water
Instructions
For the broth:
- Heat some oil in a large pot and fry the soup meat in it until it is a little browned. Turn the meat once. Add 1 tablespoon of tomato paste and let it fry briefly. Pour in the water and the chopped soup vegetables and then let everything simmer on a low heat for at least 2 hours, 3 is better.
- After the cooking time, remove the vegetables and meat from the broth and pour it through a sieve into another pot. Continue cooking with this one. You can use the meat for other purposes or cut it into small pieces and add it to the broth.
Preparing the borsht
- Peel the beetroot and cut into thick slices. Alternatively, you can use the already fermented beetroot from our introduction.
- Now add the chopped beetroot together with the dried mushrooms and the chopped onion. Crush a clove of garlic and add it with the peppercorns.
- Now simmer the stock over a low heat for about 1 hour until the beetroot is soft. Cover the pot with a lid while it is cooking, but leave a small gap for it to steam off.
- Now strain the borsch through a sieve, reserving the beetroot. Season with marjoram, salt, pepper and sugar. Add the vinegar to taste.
- Hard-boil the eggs and put a halved boiled egg in each borsch plate or put in some stuffed pierogi.
- Extra tip: Add small strips of beetroot to the soup or fry them separately in a pan until hot.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
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