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.
