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Beetroot and Black pudding borsch

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PostPosted: Sun Nov 07, 2010 10:53 pm    Post subject: Beetroot and Black pudding borsch Reply with quote

Hope some might find this one of use, really warm hearty soup based on traditional Russian fare.
More details, notes and pics as always on my garden blog, link in signature.

For herby soured cream garnish its easy peezy lemon squeezy:
300 ml cream
juice of half a lemon
fresh chopped herbs
Bang them in a blender, whizz till clotted.
I just had some on hand from a turnip and lemon soup.

1.5 lts water
600 grms Fresh beetroot, peeled and diced. Mine were Bolthardy
200 grms Fresh red cabbage - finely shredded. Mine was Rodeo, but can easily be replaced by other veg.
100 grms Carrot (1 large carrot) peeled and diced. More Lisse de Mieux
100 grms Onion (1 large onion) Peeled, chopped roughly. I used Ailsa Craig 100 grms fatty bacon and pork mix or hambone
4 cloves Garlic peeled and crushed
1 tsp pepper
3 tsp sea salt
Bay leaf
Knob of good butter
Tbls olive oil

The above is the basic, and you will get a very nice soup out of it. But to adjust it to my own taste, and to give it a bit of an Irish twist I altered it a little.

1 tsp carraway seeds (I just like this flavour with cabbage)

100 grm root parsley, Atika, that I grew in the garden. Very typical of eastern european cuisine, Czech in particular and it adds tremendeous depth and flavour.

100 grm black pudding - this is a very Irish optional extra, and may be better used to float a small fried piece on top in presentation or work it into dumplings.


Get the veg washed, chopped and ready to go and prep meats.
Dry roast the carraway seed in the pan
Add butter and olive oil, get it to a good high tempeture
Chuck in your pork/ham mix, carrots, cabbage, onion and garlic.
Sweat them off for 5 minutes. Render as much fat out of the pork as possible.
Season with salt and pepper, keep them sweating for a further 5 minutes.
Add 1 litre water and the bay leaf - dont forget, reserve 500ml of water.
Bring to a rolling boil for 10 minutes
Then add chipped or cubed beetroot, and optional black pudding and Atika.
Bring back to the boil for 5 minutes
Add the remaining 500 ml of water, reduce heat and simmer for 30 minutes.
Remove the bayleaf.

Using a strainer or slotted spoon transfer the solids to a blender - whizz until liquified and return to liquid.
Let it sit on a low heat for 5-10 minutes and serve.

Garnish with soured cream.
If you can get it, rye bread croutons are really nice with this

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