Hot Borscht from the Russian Tea Room Recipe

Name: Hot Borscht from the Russian Tea Room
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces short rib; 5 ounces pork butt; 5 ounces duck legs; 1/2 bunch parsley; 5 to 6 whole juniper berries; 20 whole cloves; 1 diced onion; 1 diced carrot; 1 garlic, chopped; 1 leek, chopped; 4 whole peppercorns; 2 laurel or bay leaves; Salt; 5 ounces beets, washed; 1 teaspoon pickling spice; 5 ounces white vinegar; 5 ounces sugar; 1/4 -ounce thyme; 2 laurel or bay leaves; 4 strips finely-cut bacon; 1 teaspoon vegetable oil; 2 tablespoons butter; 1 onion, cut julienne; 1 carrot, cut julienne; 1 cup chopped green cabbage; 2 cloves garlic, chopped; 1 teaspoon tarragon; 1 teaspoon dill; Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill

Servings: persons

5 ounces short rib
5 ounces pork butt
5 ounces duck legs
1/2 bunch parsley
5 to 6 whole juniper berries
20 whole cloves
1 diced onion
1 diced carrot
1 garlic, chopped
1 leek, chopped
4 whole peppercorns
2 laurel or bay leaves
Salt
5 ounces beets, washed
1 teaspoon pickling spice
5 ounces white vinegar
5 ounces sugar
1/4 -ounce thyme
2 laurel or bay leaves
4 strips finely-cut bacon
1 teaspoon vegetable oil
2 tablespoons butter
1 onion, cut julienne
1 carrot, cut julienne
1 cup chopped green cabbage
2 cloves garlic, chopped
1 teaspoon tarragon
1 teaspoon dill
Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill

1
Place all ingredients in a large pot with sufficient water to cover them.
2
Add a pinch of salt, and cook on low heat for 4 hours.
3
Skim off fat from the top and discard.
4
Remove approximately 1 cup of meat to use later as garnish for top of dish.
5
Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.)
6
Add remaining beet broth ingredients.
7
Simmer on lowest heat for 3 to 4 hours.
8
Peel beets.
9
Strain the broth from the beets and keep them separately.
10
Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy.
11
Discard bacon; only the fat is needed.
12
To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic.
13
Cook on medium-low heat until the vegetables are soft.
14
Add tarragon and dill.
15
Add equal parts of meat bouillon and beet broth.
16
Add cooked beets.
17
Simmer for 15 minutes.
18
Garnish with shredded meat, sour cream and dill.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 5 ounces short rib, 5 ounces pork butt, 5 ounces duck legs, 1/2 bunch parsley, and more.

Yes, Hot Borscht from the Russian Tea Room falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Borscht from the Russian Tea Room

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