Real Ukrainian borscht with smoked lard
10 servings
90 minutes
Authentic Ukrainian borscht with smoked bacon is the quintessence of Ukrainian cuisine, filled with vibrant flavors and deep aromas. This borscht combines the richness of beef broth, the sweetness of beets and tomatoes, while the smoked bacon adds a unique smoky scent enhanced by lemon. Its thick texture, appetizing red color, and harmonious blend of vegetables make it an ideal warming dish. Traditionally served with sour cream and fresh herbs, it adds tenderness and freshness. This dish is not just food but a part of Ukraine's cultural heritage that gathers family and friends around the table, creating an atmosphere of coziness and hospitality.
1
Cut the beef into pieces of 2-3 cm, it's better to use brisket for borscht.
- Beef: 300 g
2
Place beef and roughly chopped onion in a 5-liter pot, and you can add a bay leaf. Put the pot on the fire and boil the broth for about an hour.
- Beef: 300 g
- Onion: 2 heads
3
While the broth is boiling, we prepare the sauté. Cut the bacon into pieces about 1 cm, ensuring it is homemade smoked bacon with a strong smoky flavor. If you can't find bacon for sale, which is often difficult, you can use liquid smoke, commonly sold in large supermarkets, but the flavor is better with homemade smoked bacon. Fry the bacon in a pan until crispy, but do not overcook. If using liquid smoke, add about 3 tablespoons while frying the bacon. Grate the beetroot and carrot, and slice the onion into rings, then add everything to the pan with the fried bacon, mix, and fry until the sauté is one color. At the end, add tomato paste, mix, and fry for another minute. The sauté should have a pronounced smoky aroma.
- Smoked salo (pork fat): 150 g
- Beetroot: 500 g
- Carrot: 1 piece
- Onion: 2 heads
- Tomato paste: 2 tablespoons
- Lemon: 1 piece
4
When the broth is ready, we add our sautéed vegetables to it. To enhance the flavor of the smoked meats and the color of the beet, we add half a lemon, peeled and finely chopped, to our borscht. We cook for about 10 minutes.
- Lemon: 1 piece
5
We chop the cabbage, and when our borscht turns a good beet color, we add the cabbage to the pot, boil for 15 minutes, then add the sliced potatoes about 0.5 cm thick and boil for another 15 minutes.
- White cabbage: 500 g
- Potato: 250 g
6
All the borscht is ready, it's better to serve it decorated with greens and adding sour cream to the borscht.
- Chopped parsley: 2 tablespoons
- Sour cream 35%: 50 g
