.png)
About the Recipe
Hello fellow soup lovers. This delicious, rich and classic Eastern European comfort food dish is a labor of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do.
Ingredients
Broth
2 packages Ferme Reveuse beef short ribs (approximately 1kg)
1 large pork bone (optional, approximately 500g)
salt and pepper
1 large onion, washed, peel left on, cut in half
1 leek, washed thoroughly, white part only
2 carrots, peeled
drizzle of olive oil
4 cloves garlic
2 bay leaves
1 whole clove
Borscht
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
2 stalks celery, peeled and chopped
2 cloves garlic, chopped
225g ground pork
2 large parsnips, peeled and chopped
5-6 beets, approximately 900g, peeled and chopped
4 cups white cabbage, shredded
1 red potato, peeled and chopped
1 cup cooked kidney beans (can use 1 can drained and rinsed kidney beans)
reserved meat from broth
3 tbsp apple cider vinegar or to taste
1/4 cup dried dill
1/2 tsp caraway seeds
1 cup sour cream or yogurt to serve
Preparation
Preheat the oven to 450F. Line a baking tray with tin foil. Season beef short ribs and pork bone with salt and pepper. Place vegetables except garlic around the meat. Drizzle with olive oil. Roast for 10-15 minutes or until charred slightly. Place in a large pot and cover with water. Add in bay leaves and clove. Bring up to a simmer and cook for 3 hours or until beef falls off the bone.
Strain out the broth and set aside. Carefully remove the meat off of the bones and set aside into another bowl. Discard the bones and vegetables. Skim as much fat off of the top of the broth as you can.
In a large pot, place 3 tbsp skimmed beef fat into the bottom over medium heat. Saute onion, carrot, celery until softened, about 3 minutes. Stir in garlic for 30 seconds.
Stir in and cook ground pork until no longer pink, about 5 minutes. Pour in 2L broth.
Stir in parsnips, beets, cabbage, potatoes and beans. Bring up to a simmer and cook for 30 minutes or until all of the vegetables are tender. Taste for seasoning, adding more salt and pepper as desired.
Stir in reserved beef short rib meat, vinegar, dill, and caraway seeds.
Serve with sour cream or yogurt.
To create a shortcut, use a pressure cooker to make the broth. Follow the recipe until you're ready to place the ingredients in the pot after roasting the bones. For everything that you would put into the broth pot, place in an electric pressure cooker and pressure cook on high for 45 min, naturally release for 20 min. Resume the recipe as follows.