Lithuanian style borscht with smoked brisket
4 servings
60 minutes
Lithuanian-style borscht with smoked pork belly is a hearty and aromatic dish rooted in the ancient culinary traditions of Lithuania. The base of the borscht is a rich broth made from smoked pork belly, giving it a deep, rich flavor with subtle smoky notes. Pickled beets add a pleasant tang, complementing the sweetness of carrots and the richness of onions. Whole boiled potatoes harmoniously complete the composition, providing a tender texture to the dish. Served with sour cream and fresh herbs, this borscht is truly cozy and warming. An ideal option for cold days, it pairs excellently with rye bread and can become the centerpiece of a family lunch.
1
Chop the beetroot and marinate with vinegar and salt for 2 hours.
- Beetroot: 2 pieces
- Vinegar: 3 tablespoons
- Salt: to taste
2
Cook broth with smoked pork belly.
- Smoked pork belly: 200 g
3
Chop the onion and carrot, fry in pork fat or vegetable oil with salt, pepper, and spices. Add the vegetables to the broth, add sugar, and cook for 10 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Pork fatback: 30 g
- Salt: to taste
- Ground black pepper: to taste
4
Add pickled beetroot to the soup. Bring to a boil and cook for 10 minutes.
- Beetroot: 2 pieces
5
Boil the potatoes and add them whole to the finished borscht.
- Potato: 3 pieces
6
Top the borscht with sour cream and sprinkle with chopped greens.
- Sour cream: 50 g
- Fresh herbs: 50 g
