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Hibiskus borscht

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Hibiskus borscht
Hibiskus borscht
Fot. Biały Królik

A borscht receipe by Chef Marcin Popielarz from Biały Królik Restaurant.

Ingredients

Beetroot leaven

  • 20g fresh marjoram
  • 1 garlic bulb
  • 125g celery
  • 3 allspice berries
  • 3 bay leaves
  • 40g hibiscus
  • 300g beetroot
  • 120g leavened bread
  • 2.5l water

Stock

  • 500g roasted veal bones
  • 500g smoked veal bones
  • 500g whole chicken
  • 50g celeriac
  • 50g fennel
  • 100g carrot
  • 100g parsley
  • 1 peeled onion
  • 2 bay leaves
  • 1/4 tsp allspice
  • 1/4 tsp white pepper
  • 1/4 tsp caraway
  • 50g dried porcini mushrooms (Suillus luteus)
  • 30g boletus mushroom (Boletus edulis)
  • 5l water

Borscht

  • 5l stock from smoked bones and whole chicken 
  • 2l hibiscus and beetroot leaven
  • 25g hibiscus
  • 450ml beetroot juice

Preparation

Beetroot leaven

Chop vegetables into pieces, put in a large, tight container with a cover. 
Pour boiling water over vegetables and tighten the lid. Put the jar in dark spot for 5 days, then pour the liquid out. Get rid of the vegetables and use only the liquid.

Stock

Roast veal bones for 45 minutes at 185°C, and whole chicken for 30 minutes at 185°C.
Put the bones and the chicken in a pot and pour 5l of boiling water over it. 
Add dry ingredients and chopped vegetables. 
Cook for 5 hours over low heat, then strain the stock through a strainer with small holes.

Borscht

Mix all ingredients and heat until boiling. Add salt, pepper and sugar.
The flavour is a balance between sour and sweet, with a delicate meat taste.