Borscht – Clear, meat based Eastern European beetroot soup
Ingredients
- 250g trimmed Pork Shoulder
- 250g trimmed Beef Chuck
- 250g Ham Hock
- 3 cups Beef Stock
- 3 cups Filtered Water
- 3 bay Leaves
- 1 tablespoon Simply Natural black peppercorns
- A sprig of Fresh Organic Thyme
- 250g Organic Beetroot, roasted and cut into 1/4″-thick half-moons
- 2 Organic Leeks, white part only, finely chopped
- 1 Organic Onion, finely chopped
- ½ small head Savoy Cabbage
- 1 tablespoon Organic White Wine Vinegar or Organic Lemon Juice
- Simply Natural French Salt and freshly ground Black Pepper, to taste
- A swirl of Kefir and sprig of Fresh Herbs to garnish
Credits: Ceri, ZENXIN Master Chef
Methods
- Wash beetroot to remove soil and roast in skins at 200°C for 45 mins to intensify flavour.
- Prepare meat, removing skin, bone and excess fat.
- Cook meat, herbs, water and stock in a cast iron pot in the same oven until tender, about 2 hrs.
- Remove, cool and peel the beetroot, cut into half moon pieces and set aside.
- Top, tail and peel the onion.
- Wash the leeks, reserve the greens for another dish and cut the white into rings.
- Remove meat from broth and leave to cool, then tear into small pieces.
- Stir-fry the onion and leek in a large pan, then add in stock, meat and cabbage.
- Simmer for 10 minutes, then add in the beetroot half moons.
- When vegetables are fully cooked, add in the vinegar/lemon juice.
- Adjust seasoning, pour into bowls and garnish with kefir and fresh herbs.
