Laksky khinkal
2020-08-13 / test@t
Lithuanian borsch
If you try to find authentic Lithuanian vegetables in history cookbooks, you will probably only find beetroot. In 1830, Lukasz Golbiovski, in his book Domy and dwory, refers to the Lithuanian cuisine as pickling beet leaves (beetroot) and cold, sour cream, bleached beetroot borsch with crayfish tails, pieces of veal, capon or turkey, chopped green cucumber and hard-boiled eggs. Hot and cold soups-borscht were adorned not only on the tables of the rulers of the 16th century Sigismund Augustus and Barbora Radvilaite, but also on the nobles of the 18th-19th centuries - the Oginsky and Radziwills. They were also loved by the less prosperous residents of the Grand Duchy of Lithuania.
Ingredients
- 2 medium onions
- 2 stalks of leeks
- 1 medium celery tuber
- 500 g of beef, better butt
- 300 g smoked pork
- 1 liter of sour beet juice or sour rye kvass
- 500 g Swiss chard, sorrel or spinach (in season - beet tops or nettles)
- 200 g sour cream
- 1-2 bay leaves
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
For the broth, cut the onions and leeks (white part and 3-4 cm green) and celery into strips. Put the beef in a saucepan, pour in 2 liters of water, bring to a boil, cook for 1 hour, removing the foam.
Step 2
Add pork and vegetables, cook for 1 tsp.
Step 3
Take out the meat, cut the beef into strips, pork is not needed here. Strain the broth, mix with beet juice (kvass) and finely chopped chard. Cook for 10 minutes. Pour into bowls, add meat. Serve with sour cream.
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