2020-08-13 / test@t

Lithuanian borscht with sorcerer

Now we can only wonder how it happened that in Ukrainian cuisine there is such a variety of borscht, and in modern Lithuanian cuisine there are only two types of borscht left - cold borscht and Starolitovsky borscht with a sorcerer. But if you remember history, there were times when modern Ukraine and Lithuania were one Grand Duchy of Lithuania.

Ingredients

1 large beet for kvass
2 medium beets
1 kg of beef brisket
1 large and 1 small onion
2 medium carrots
2 medium turnips
100 g parsley root
1 large, sour strong apple
1/2 tsp cumin seeds
5 black and allspice peas
salt, freshly ground black pepper
sour cream for serving
1 cup flour
2 eggs
100 g smoked bacon
a handful of dried porcini mushrooms
1 small onion

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare kvass. Wash the beets thoroughly, peel and cut into thin slices. Place in a clean jar. Pour 1 liter of boiling water over the beets, close the neck with gauze and tie tightly. Place in a cool, dark place for 5-8 days. Strain and pour into a clean dish, put in the refrigerator.

Step 2

Wrap the beets for borscht in foil and put on a baking sheet in an oven preheated to 200 ° C. Bake for 1-1.5 hours, until tender.

Step 3

Put the beef brisket in a saucepan, pour 2 liters of cold water and bring to a boil. Skim off the foam, reduce heat and simmer at a gentle boil for 2.5 hours. 1 hour before cooking, add a small onion, 1 carrot, black and allspice to the broth.

Step 4

For the sorcerer, sift the flour, add a pinch of salt, break the eggs and start kneading the dough. If the dough is too steep, add 2-3 tbsp. l. water. Roll the dough into a ball and set aside for 30 minutes.

Step 5

Remove the brisket from the broth, strain the broth into a clean saucepan. Turn 300 g of meat through a meat grinder, cut the rest into small pieces.

Step 6

For the filling, cut the bacon and onion into very small cubes and fry in a skillet, 10 minutes. Mix with minced beef brisket. Grind the mushrooms into a powder in a coffee grinder, mix with the filling, season with salt and pepper.

Step 7

Roll out the dough and cut into squares or circles 3-4 cm in diameter. Place the filling in the center and pinch the edges.

Step 8

Peel all vegetables. Chop the large onion, turnips, carrots, parsley root, apple, and baked beet into strips. Bring the broth to a boil, add onions, turnips, carrots and parsley root and cook for 10 minutes. Then add the baked beetroot and apple and cook for another 5 minutes.

Step 9

Mash the caraway seeds lightly and add to the borsch. Pour kvass into a saucepan and bring to a boil again. Add the sorcerer and cook for 5 minutes. Add the leftover beef, season with salt and pepper. Serve with sour cream.

Preparation time

30m

Cooking time

Servings

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