Borscht with smoked meats
8 servings
120 minutes
Borscht with smoked meats is a true celebration of flavor born from the depths of Ukrainian cuisine. Its rich, smoky aroma of smoked ribs combines with the natural sweetness of beets to create a multifaceted bouquet harmoniously woven with the light tang of vinegar, the spiciness of garlic, and the freshness of greens. This borscht is especially good in cold weather – warming, hearty, and cozy; it brings the whole family together at the table. Its history is closely tied to Ukrainian hospitality traditions when borscht becomes not just a dish but a symbol of a warm home hearth. It is served with sour cream that adds softness and tenderness to each spoonful while fresh herbs complete the composition. This dish not only satisfies hunger but also provides a sense of comfort and home warmth.
1
Place the ribs and drumsticks in a pot, cover with water, and set on the stove to boil. After boiling, cook for 40 minutes. Periodically remove the foam that forms on the surface. Ten minutes before the end of cooking, add bay leaves and allspice.
- Smoked pork ribs: 500 g
- Chicken legs: 700 g
- Bay leaf: 2 pieces
- Allspice peas: to taste
2
Remove the ribs and drumsticks from the broth and let them cool. Then, remove the fillet from the bones and cut it into small pieces.
- Smoked pork ribs: 500 g
- Chicken legs: 700 g
3
Strain the broth.
4
We clean the beetroot and cut it into strips about 1.5 mm thick and 3 cm long. We transfer it to a saucepan, add 100 grams of water, and sauté with the lid closed on low heat for 20-25 minutes, stirring occasionally. The beetroot should be almost cooked during this time but should not lose its color.
- Beet: 300 g
- Beet: 300 g
5
Chop the onion into small cubes, grate the carrot on a coarse grater. Sauté everything over medium heat until soft, but do not overcook. The onion should be translucent.
- Carrot: 100 g
- Onion: 150 g
6
We chop the cabbage.
- Cabbage: 200 g
7
Cut the potatoes into strips about 3-4 mm wide.
- Potato: 400 g
8
Then add the chopped meat and potatoes to the broth. After boiling, reduce the heat to medium and cook until the potatoes are half-done. Next, add the onion with carrots and cabbage. Cook until the cabbage is ready. After that, add the beet along with the liquid it was sautéed in. Season with salt, sugar, and vinegar. After boiling, cook for 10 minutes on low heat so that the borscht bubbles slightly. If the borscht is too thick, add water to reach your desired consistency.
- Smoked pork ribs: 500 g
- Chicken legs: 700 g
- Potato: 400 g
- Onion: 150 g
- Carrot: 100 g
- Cabbage: 200 g
- Beet: 300 g
- Salt: to taste
- Sugar: 1 tablespoon
- Apple cider vinegar: 2 tablespoons
9
Sugar and vinegar should be added in small portions, periodically tasting the resulting broth. Their addition should be based on your own taste preferences.
- Sugar: 1 tablespoon
- Apple cider vinegar: 2 tablespoons
10
At the end of cooking, add grated garlic. Mix everything and let it sit for another 10 minutes.
- Garlic: 6 cloves
11
We sprinkle the borscht with greens and serve it with sour cream.
- Green: 1 bunch
- Sour cream: 200 g