Important Elements
Assistant Cook
Hey guys,
So I just saw that there are couple of Borsh recipes here that are very awesome. But I would love to share with you another not so usual one.
I grew up in Russia so borsh was pretty much our most popular soup that was eaten year around. Its no doubt that Ukraine is the home of this mighty dish, but Russia, Belarus, Baltics and even Poland enjoyed it through out many centuries.
Beets play a huge role in this recipe, but the broth is actually as important.
Just recently I invited my friend over and made a big pot of Borsh. I recorded the entire process on video, so it would be a lot easier for you guys to see.
I cooked the broth using wood fire.
The key to a very tasty Borsh is a variety of meats you should use for your broth. In this instance I used chicken, pork and beef. Lol only meat was missing is lamb and fish
But really guys, those 3 major proteins create a beautiful broth. Especially if you grill the meats just a little bit for that extra flavor.
I grilled them over hickory wood to give it that extra smoky flavor as well.
For aromatics I used onions, garlic, carrots, black pepper corns, celery, bay leaves.
Another very tasty ingredient that I love is sauerkraut. Any of your favorite sauerkraut will do. I chop it up together with little bit of carrot and bake it for an hour at 350F or so.
On the iron skillet I slowly saute beets, carrots, and onions until they marry together.
Little secret ingredient is a splash of bloody marry mix.
So I just saw that there are couple of Borsh recipes here that are very awesome. But I would love to share with you another not so usual one.
I grew up in Russia so borsh was pretty much our most popular soup that was eaten year around. Its no doubt that Ukraine is the home of this mighty dish, but Russia, Belarus, Baltics and even Poland enjoyed it through out many centuries.
Beets play a huge role in this recipe, but the broth is actually as important.
Just recently I invited my friend over and made a big pot of Borsh. I recorded the entire process on video, so it would be a lot easier for you guys to see.
I cooked the broth using wood fire.
The key to a very tasty Borsh is a variety of meats you should use for your broth. In this instance I used chicken, pork and beef. Lol only meat was missing is lamb and fish
But really guys, those 3 major proteins create a beautiful broth. Especially if you grill the meats just a little bit for that extra flavor.
I grilled them over hickory wood to give it that extra smoky flavor as well.
For aromatics I used onions, garlic, carrots, black pepper corns, celery, bay leaves.
Another very tasty ingredient that I love is sauerkraut. Any of your favorite sauerkraut will do. I chop it up together with little bit of carrot and bake it for an hour at 350F or so.
On the iron skillet I slowly saute beets, carrots, and onions until they marry together.
Little secret ingredient is a splash of bloody marry mix.
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