Old Russian borscht
8 servings
360 minutes
Old Russian borscht is a soulful, rich dish with a rich history. It originates from ancient Russian cuisine when housewives simmered broth over low heat to achieve clarity and depth of flavor. This borscht impresses with its balance – sweet beets add a slight acidity while the hearty meat broth gives the dish density and richness. Vegetables reveal a palette of flavors creating a harmonious composition, and herbs and garlic at the end add freshness. Its uniqueness lies in the mandatory steeping after cooking to let the ingredients 'make friends' and deepen the flavor. This borscht pairs perfectly with rye bread, sour cream, and herbs. Historically, it has been a symbol of the Russian meal, warming and filling the home with coziness.
1
I wash the meat and vegetables thoroughly. The vegetables are onion, a small head (do not peel, just cut the bottom and top), 1 carrot, 3 celery stalks, parsley root. Additionally, I add 1 bay leaf, 2 peppercorns, and 1 clove of garlic. I put all this in a pot (if not, in a thick-bottomed saucepan) and fill it with cold water. I place it on high heat, uncovered, and wait for it to boil.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery: 3 stems
- Parsley root: 1 piece
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
- Pork fatback: 50 g
2
Once it boils, I reduce the heat to minimum and collect the foam. When all the foam is collected, I cover it and cook until the meat is ready (2.5 hours). It's important to simmer the broth — then it will be clear. I don't add salt! When the meat is ready, I remove it, the marrow bone, roots, and vegetables. I strain the broth through cheesecloth.
- Beef brisket: 300 g
- Veal shank with marrow bone: 400 g
3
Then I cut the meat into small pieces (1.5–2 cm) and add it to the broth.
- Beef brisket: 300 g
- Veal shank with marrow bone: 400 g
4
I chop the parsley root and add it to the broth. I slice the carrot into rounds and add it to the broth.
- Parsley root: 1 piece
- Carrot: 2 pieces
5
I chop the cabbage finely and add it to the broth.
- White cabbage: 200 g
6
I cut the potatoes into cubes and add them to the broth.
- Potato: 2 pieces
7
I chop the onion finely. I grate the carrot on a medium grater. I cut the fat into cubes.
- Onion: 2 pieces
- Carrot: 2 pieces
- Pork fatback: 50 g
8
I melt the fat in a pan and fry the onion and carrot until golden.
- Pork fatback: 50 g
- Onion: 2 pieces
- Carrot: 2 pieces
9
I grate the beetroot on a fine grater, add vinegar and sugar.
- Beetroot: 1 piece
- Vinegar: 2 tablespoons
- Sugar: 2 tablespoons
10
I melt the fat in a pan and stew the beet until juice comes out. I add a glass of water (in which I dissolve 1 teaspoon of flour), tomato paste, bell pepper, and basil. I let it simmer on low heat for 10-15 minutes.
- Pork fatback: 50 g
- Beetroot: 1 piece
- Wheat flour: 1 teaspoon
- Tomato paste: 2 tablespoons
- Red sweet pepper: 1 piece
- Purple basil: to taste
11
I add beetroot, pepper, carrot, and onion to the broth.
- Beetroot: 1 piece
- Red sweet pepper: 1 piece
- Carrot: 2 pieces
- Onion: 2 pieces
12
I add salt! I put in 1 bay leaf and black peppercorns.
- Salt: 10 g
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
13
I finely chop parsley, dill, and onion. I crush garlic and grind it in a mortar with the herbs. I add it to the borscht.
- Chopped parsley: 40 g
- Dill: 3 stems
- Spring onion: 3 stems
- Pork fatback: 50 g
14
I take it off the heat and let it steep for 2-4 hours without covering.
