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Borscht Fit For A Hetman

Автор
Klopotenko Ievgen

Ukrainian

When people talk about Ukrainian cuisine, the first thing that they mention is, naturally, borscht. I am a little upset by this state of affairs, because Ukrainian cuisine is much more multifaceted and borscht isn’t the only traditional dish worthy of attention. However, I must admit that borscht is the cornerstone of Ukrainian food and it is difficult to imagine it without it. That is why I decided to prepare several versions of this dish, and the first of them is hetman borscht – borscht fit for a cossak leader. It is traditionally prepared with pork ribs, eggplants and beans. Its taste is immediately recognizable, because eggplants give a pleasant aroma and subtle sweetness. If you have not tried this type of borscht yet, then it’s definitely time to give it a try.

Borscht Fit For A Hetman Preparation

Приготування 1 hour 55 mins

Порції 4

Складність Easy

Ingredients

300g meaty pork ribs

1 medium-sized beetroot

1 large carrot

2 medium-sized potatoes

100g dried beans

150g eggplant

150g cabbage

2 tbsp tomato paste

1 tbsp granulated sugar

2 bay leaves

2 cloves garlic

2 tbsp vegetable oil (sunflower works best)

Black peppercorns

Salt and ground pepper

Borscht Fit For A Hetman: Приготування

Крок 1

Wash the beetroot and bake it in the oven for an hour and a half (or until tender), let cool, peel and julienne or shred using a box grater. If you buy a pre-boiled beet at the supermarket, then you can skip this step and save some time. While the beet is baking, transfer the dried beans to a mixing bowl and cover with cold water. Soak for about an hour and remove from the water. If you’re using fresh beans instead of dried ones, you don’t have to soak them.

Крок 2

Salt the meat a little and transfer to an oven-proof dish along with the garlic, bay leaf and a few peppercorns. Bake for 20 minutes at 180C. Baking the meat before making the broth really intensifies the flavor of the soup. Let the meat cool and chop into chunks.

Крок 3

Using a box grater, shred the carrot. Finely chop the carrot and finely dice the eggplant. Heat some oil in a frying pan and saute the carrot and onion for about 2-3 minutes. Add the eggplant and beet and cook for 2 more minutes. Add the tomato paste and sugar and cook for another 2 minutes.

Крок 4

Peel the potato and dice into medium-sized cubes. Transfer the potatoes to a large stock pot filled with water. Add the baked meat. Bring to a boil and let simmer over medium heat for about 5 minutes.

Крок 5

Add the finely shredded cabbage and the beans and keep cooking for about 15 minutes. Then add the sauteed vegetables and cook for an additional 5-7 minutes. Salt and pepper to taste. At the very end, add some crushed garlic and remove from the heat.