Poltava-style borscht with goose
6 servings
40 minutes
Poltava-style borscht with goose is a true culinary masterpiece of Ukrainian cuisine that combines the rich flavor of goose, the sweetness of beets, and the intense aroma of spices. This recipe originates from the Poltava region, known for its traditional dishes where goose symbolizes festive feasts. The broth made from goose meat gives the borscht a special depth of flavor, while stewed beets with vinegar and tomato add a characteristic sweet-sour note. Lightly frying carrots and onions highlights the richness of flavors, while cabbage and potatoes make the dish hearty. It is best served with thick sour cream and fresh herbs that soften its richness and make it even more delicate. This dish not only warms but also transports you to an atmosphere of coziness and home warmth.
1
To prepare borscht, we add spices to the boiling broth when the chicken is half cooked.
- Bay leaf: to taste
- Ground black pepper: to taste
- Salt: to taste
2
Cut the beet into strips, salt it, drizzle with vinegar, add fat from the broth, tomato puree, sugar, and simmer in a pan until half-cooked.
- Beetroot: 1 piece
- Salt: to taste
- Vinegar: 1 teaspoon
- Salo (cured pork fat): 60 g
- Tomato puree: 1 tablespoon
- Sugar: to taste
3
We cut the carrot into strips and lightly fry it in fat.
- Carrot: 1 piece
- Salo (cured pork fat): 60 g
4
We will season the broth with diced potatoes, chopped cabbage, and boil for 10-15 minutes, then add beets with onions and crushed fat, and cook until ready.
- Potato: 7 pieces
- White cabbage: 0.5 piece
- Beetroot: 1 piece
- Onion: 1 piece
- Salo (cured pork fat): 60 g
5
After removing from heat, we let the borscht steep for 10-15 minutes.
- Goose: 900 g
6
We will serve the borscht with sour cream, sprinkled with greens.
- Sour cream: 0.5 tablespoon
- Fresh herbs: to taste
