Sweet borscht
12 servings
360 minutes
Sweet borscht is a refined and deep-flavored version of traditional Ukrainian borscht. Its rich meat broth, made from veal marrow bones and beef ribs, reveals full flavor after long cooking. Beets sautéed with balsamic vinegar retain their vibrant color, while fresh vegetables add natural sweetness and juiciness. Bay leaves, fragrant and black pepper, along with cloves fill the soup with aroma. The main thing is that the borscht reveals its full potential the next day when the ingredients fully meld together. Serving it with sour cream, fresh garlic, cucumber, and sweet-sour apple makes it even more multifaceted. It’s not just a soup but a gastronomic journey into the depths of Ukrainian cuisine.
1
Fill the brain bones with water, bring to a boil, and cook for two hours. Then stop and let the broth cool down to reveal itself: it would think no one is around and open up. Then reignite the fire!
- Veal marrow bones: 4 pieces
2
Cut the meat into large cubes and fry. Instead of meat, you can use beef tripe: also cut and fry.
- Pork tenderloin: 1 kg
- Beef ribs: 1 kg
- Smoked brisket: 200 g
3
Fry the beetroot and at the end splash in balsamic vinegar to retain its color. Fry the other vegetables separately, cut into large cubes, and just blanch the cabbage in boiling water. Peel the tomato, remove the white core (it's toxic!), and crush it with a fork directly in the pan. Quickly mix in the beetroot and throw it into the pot: it will be crystal-like.
- Beet: 1 kg
- Balsamic vinegar: 3 teaspoons
- Tomatoes: 1 kg
- Carrot: 1 kg
- Cabbage: 1 kg
- Parsley root: 1 piece
- Onion: 300 g
4
Put everything there, pour in the broth, and immediately add bay leaf, clove, black and allspice (they can be wrapped in cheesecloth for easier removal). You can also add a pod of red hot pepper for flavor. Boil the soup for an hour, then take a break for forty minutes — and boil for another hour. Borscht should be eaten the next day.
- Bay leaf: 5 piece
- Carnation: to taste
- Black peppercorns: to taste
- Black allspice: to taste
- Sweet pepper: 1 kg
5
On the table for borscht, place bowls of sour cream and finely chopped garlic, fresh cucumber, sweet-sour apple, and of course herbs: dill, onion, parsley. So everyone can add what they want.
- Salt: to taste