Borsch

Borsch is something Mark grew up eating and making and quite frankly was always something I avoided. i was confident I would never like beets. Fast forward 20+ years and this soup is 10/10.

Broth Ingredients

• 20 cups of water

• 1 rack of pork ribs

• 2 cups misc veggie scraps (for broth)

• 3-4 Bay Leaves

• 1-2 Tbsp. Peppercorns

• 2 Cloves of Garlic, slight crushed

• 1-2 Tbsp. Coriander

Soup Ingredients

• 4 large beets, shredded

• 3 large carrots, shredded

• 1 yellow onion, sliced

• 3-4 Cloves Garlic, minced

• 1/2 Head of Green Cabbage, sliced

• 1 Pack of Thick Cut Bacon, slightly frozen and chopped into 1-2cm squares

• 7-8 Tbsp. EVOO or 1/2 cup butter

• 2 Tbsp. ‘Better than Boullion’

• 1 Small Can of Tomato Paste

• Salt & Pepper to taste

• Fresh dill to taste, chopped + some sprigs for garnish

Directions

• Add the water + the pork ribs to a large stock pot. Cook over high heat and cook until all the ‘scum’ from the pork floats to the top (approx. 15 minutes). Skim all the ‘fat scum’ off the top.

• Once you are confident you have skimmed all the scum off, add the veggie scraps to a large pot with some peppercorns, coriander, slightly crushed garlic and bay leaves.

• Boil over medium heat approx 90 minutes, stirring occasionally.

• After approx 90 minutes, remove the pork ribs from the broth and allow to cool enough to work with. Remove all the meat off the bones then add the bones back to the broth and shred the meat then set aside.

• After approx another 1hr, strain the broth ensuring to save as much broth as possible while removing the veggie scraps and bones. Return the broth to the stock pot. Discard of the veggie scraps and bones after they cool.

• Add the chopped cabbage to the broth and cook over medium-low heat.

• In a seperate pan, cook the chopped bacon until fully cooked and just about crispy then remove from the pan and set aside.

• In that same pan, add EVOO oil of choice and pan fry the onions. Once the onions are sauteed well, transfer them to the stock pot with the cabbage.

• Add more EVOO or butter to the pan you cooked the onions in and add in the shredded beets & carrots. Depending on pan size you may need to do in batches. Add in the tomato paste (if you are cooking in batches, split the tomato paste into the same # of batches you do of the carrot/beet mixture).

• Cook until softened and then add in the garlic and cook for 30-45 seconds or until fragrant and then add to the stock pot. Mix well in the stock pot.

• De-glaze the pan with red wine if desired and add any remaining reminants to the stock pot. Add in the bacon, allow to simmer about 20 minutes then add in the pork from the ribs.

• Allow to continue simmering approx 30-40 minutes. Season with S&P as desired. We specifically wait until this point to season with S&P because the meats are so salty already and you’ll want to taste test first before adding any more.

• Add in the chopped dill and simmer a little longer. Serve with more fresh dill and a dollop of sour cream or greek yogurt.