Ucraniana Red Borscht

Acerca de esta receta

Borscht is the most beloved soup of Ucrania — a vibrant ruby broth of beets, cerdo, cabbage, papas, and frijoles, slow-cocido a fuego lento with cebolla, zanahoria, and tomate, and finished with a fistful of fresh dill and a generous dollop of cool sour crema. Each Ucraniana family makes it differently, and arguments about whether to include ajo, frijoles, sweet pimienta, or smoked meat can break friendships. In 2022 UNESCO inscribed Ucraniana borscht onto its intangible heritage list. Eaten with ajo-rubbed pampushky (small pan rolls) and a small glass of icy horilka, borscht is the dish that says home, winter, and Sunday afternoon all at once.

Ingredientes

Sirve 8

• 600 gcerdo ribs or carne de res short rib (or smoked ham hock for richer flavor)
• 3 Lagua
• 2hojas de laurel
• 10granos de pimienta negra
• 5bayas de pimienta de Jamaica
• 1 pequeñocebolla (whole, for stock)
• 3 medianobeetroot, peeled and coarsely rallado
• 2 cdaPasta de tomate
• 1 cdawhite wine vinagre (or beet kvass)
• 1 cdtaazúcar
• 3 cdaneutral aceite
• 1 grandecebolla, finely en cubos
• 2zanahorias, rallado
• 1red bell pimienta, en cubos
• 4 medianowaxy papas, peeled and cubed
• 1/4 cabezacol blanca o col rizada, finamente rallada
• 1 can (400 g)white frijoles, escurrido
• 5 dientesajo, picado finamente
• 1.5 cdtafine sal (or to taste)
• 1 cdtafreshly ground black pimienta
• 1 manojo pequeñofresh dill, picado
• 1 manojo pequeñofresh flat-leaf perejil, picado
• sour crema and rye pan to Sirve

Instrucciones

1. 1

   Make cerdo stock

   Coloca cerdo ribs En una large pot. Cover with water. Bring to a hierve and skim the scum carefully for 5 minutos. Reduce heat and Agrega bay leaves, peppercorns, allspice, and the whole cebolla. Cocina a fuego lento covered for 75 minutos.

2. 2

   Retirar la carne

   Lift the cerdo out. Cool slightly. Pick the meat off the bones, shred coarsely, and reserve. Cuela the broth into a clean pot.

3. 3

   Cocina the beet sofrito

   While the stock simmers, heat aceite En una wide skillet. Agrega the rallado beets, Pasta de tomate, vinagre, and azúcar. Cocina on medium-low for 15 minutos, stirring, hasta que the beets are softened and the mixture is deeply red, glossy, and faintly sweet.

4. 4

   Sofreír los aromáticos

   Push beets to one side. Agrega en cubos cebolla and rallado zanahoria to the pan. Cocina 10 minutos hasta que esté suave and lightly dorado. Agrega red pimienta, Cocina 3 more minutos.

5. 5

   Armar la sopa

   Agrega papas to the colado broth. Bring to a cocina a fuego lento. Cocina 8 minutos.

6. 6

   Agrega cabbage

   Agrega shredded cabbage and white frijoles. Cocina a fuego lento 8 minutos hasta que cabbage is tierno.

7. 7

   Agrega the beet base

   Revuelve in the beet-vegetable mixture and shredded cerdo. Cocina a fuego lento 10 minutos — the broth turns deep magenta and the kitchen begins to smell unmistakably of borscht.

8. 8

   Ajo and rest

   Agrega picado finamente ajo, sal, and pimienta. Cocina a fuego lento 2 more minutos. Pull off the heat. Rest covered for at least 30 minutos — borscht's flavors marry with time.

9. 9

   Sirve

   Ladle into deep bowls. Top each with a heaping spoonful of frío sour crema, a shower of dill and perejil, and an extra crack of black pimienta. Sirve with rye pan or ajo pampushky.

Variaciones

• •

  Lenten borscht: skip the cerdo and frijoles, Agrega dried mushroom stock and pampushky on the side.

• •

  Frío summer borscht (kholodnyk): served chilled with kefir, hard-hervido huevo, and cucumber.

• •

  Agrega smoked ham hock instead of cerdo ribs for a deeper, smokier broth.

Almacenamiento

Refrigerate up to 5 días; freezes 3 meses. The flavor deepens for 48 horas; some say día-three borscht is the best.

Preguntas frecuentes