Veselka's Famous Borscht

Ingredients for Veselka's Famous Borscht

• 1.4kg (10 to 12) small beets, scrubbed thoroughly but not peeled

• 140ml white vinegar

• One 900g boneless pork butt, halved

• 1925ml beef, chicken, or vegetable stock

• 1 bay leaf

• 1 teaspoon whole allspice berries

• 1 tablespoon whole black peppercorns

• 3 large carrots, peeled and sliced

• 3 large celery stalks, sliced

• 1 small head of green cabbage (about 3/4 to 450g ), shredded (about 600g )

• 2 medium Idaho potatoes, peeled and cut into 1/2-inch dice

• One 425g can lima beans, drained and rinsed

• Salt

To make the “beet water,” roughly chop 900g of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 2400ml water and 1 tablespoon vinegar.

Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.

Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 950ml .

Meanwhile, place the remaining 450g of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.

When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.

To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into 1/2-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 950ml the broth.

To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavours. Gradually add the remaining 110ml white vinegar, tasting between additions and stopping when the flavour is to your liking. Remove the soup from the heat and set aside.

To compose the soup, in a large soup pot combine the “beet water” and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.