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Published Date:
Fri, 08 Jul 2011 10:35:00 GMT
Description:
<div class="image-left"> <figure> <img src="/media/blog/images/2011/07/Borschch_7001.jpg" alt="Borschch preparation" /> <figcaption> <div class="figcaption-inner">Preparation of Borschch at the 2011 Folklife Festival. </div> </figcaption> </figure></div><p>Recipe by Shelia Slemp<br /><strong>Ingredients: </strong><br /><div>Stock:</div><ul> <li>2 ½ pounds of pork short ribs; pork bones with marrow</li> <li>3 quarts of water</li> <li>2-3 bay leaves</li> <li>1 teaspoon of white vinegar (helps pull marrow from bones)</li> <li>1 medium carrot, sliced</li> <li>Salt and pepper to taste</li></ul>Soup:<ul> <li>2 tablespoons of oil</li> <li>1 large onion, diced</li> <li>1 large carrot, peeled and grated</li> <li>2 cups of cabbage, grated</li> <li>1-2 medium-sized beets (if firm, boil them separately for 15-20 minutes and then grate them; save some of the water to add to your stock if you later need more water, or just bake them 45 minutes to an hour to retain vitamins).</li> <li>4 medium potatoes, peeled and chopped</li> <li>15-ounce can of beans such as Great Northern (optional)</li> <li>2-3 tablespoons of tomato paste</li> <li>4-5 garlic cloves</li> <li>Salt and pepper</li> <li>4-5 tablespoons of fresh parsley</li> <li>4-5 tablespoons of fresh dill</li> <li>Sour cream</li></ul><strong>Directions: </strong>Stock:<ol> <li>Split the bones to help get to the marrow (that’s what makes the soup tasty).</li> <li>In a large soup pot, add water and meat/bones and bring to a boil over high heat, periodically skimming off the foam as it rises to the top.</li> <li>Add the remaining stock ingredients and reduce heat to low.</li> <li>Simmer, partially covered, until the meat is tender, about 30-35 minutes.</li> <li>When the stock is ready, remove all but the bones (e.g. meat, carrot, bay leaves) and set them aside.</li></ol>Prepare Ingrediants:<ol> <li>In a saucepan, sauté onions in oil until they are translucent.</li> <li> Add carrots, sauté for 1-2 minutes.</li> <li>Add the beets and cabbage, sauté another 3 minutes.</li> <li>Add potatoes to the stockpot and bring the water back to a slow boil.</li> <li>Then add the sautéed ingredients and tomato paste to the stockpot.</li> <li>Simmer for another hour.</li></ol>During the last 15 minutes:<ul> <li>Add parsley and dill to the pot, and season to taste with salt and pepper.</li> <li>Cut the meat into bite-sized pieces and scrape all of the meat off the bones and add them to the stockpot.</li> <li>Serve with a dollop of sour cream.</li></ul></p><p><em>Evangeline Mee is a program intern for the </em>Peace Corp<em> program of the 2011 Folklife Festival. </em></p>
