Latvian borscht(AKA Ukrainian Borshch)

Recipe by Steve P.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
  • In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
  • Set aside.
  • Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
  • When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
  • Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
  • Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.
  • Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
  • When ready to serve, reheat gently then ladle into bowls.
  • Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.
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