Latvian Borscht Recipe

🕒 Total Time: 28 hours 30 minutes
🥣 Servings: 6-8

Description:

This fabulous, many-layered, complex borshch is a cherished recipe from Sandor Fenyvesi, an air traffic controller in Budapest, Hungary. Educated at a special school for navigating officers and air traffic controllers in Riga, Latvia, he learned this soup while there. Serve this authentic Ukrainian soup hot to 6-8 people as a substantial first course or as a main course.

Ingredients:

• 8 cups cabbage, shredded
• 1/2 cup potatoes, diced
• 3 red beets, grated
• 1 tbsp red wine vinegar
• 1 tbsp bacon fat
• 1 tbsp sugar
• 2 tbsp butter
• 2 onions, chopped
• 2 tomatoes, diced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 tsp peppercorns
• 1 tsp allspice berries
• 6 bay leaves
• 3 cloves garlic, chopped
• 3 tbsp bacon fat
• Fresh parsley, chopped (for garnish)
• Sour cream (for topping)
• Dark rye bread (for serving)

Instructions:

1. Prepare the Stock:

   • Heat the stock in a large soup pot.
   • Add cabbage and potatoes, then simmer for 15 minutes.

2. Prepare the Beet Mixture:

   • In a separate saucepan, combine grated beets, red wine vinegar, bacon fat, sugar, and tomatoes.
   • Cook gently, covered, for about 5 minutes. Set aside.

3. Prepare the Onion Mixture:

   • In another small pan, heat the butter.
   • Add chopped onion, carrot, and parsnip.
   • Braise until tender.

4. Combine Ingredients:

   • When the cabbage and potatoes are done simmering, add the beet mixture and onion mixture to the soup pot.
   • Add peppercorns, allspice berries, and bay leaves.
   • Cook for an additional 10 minutes.

5. Final Steps:

   • Stir in chopped garlic and remaining bacon fat.
   • Add chopped parsley.
   • Reduce the heat to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.

6. Ripening Time:

   • Turn off the heat and let the borscht cool.
   • Allow it to ripen for about 12-18 hours.

7. Reheating and Serving:

   • When ready to serve, gently reheat the borscht.
   • Ladle into bowls.
   • Top each serving with a teaspoonful of sour cream.
   • Serve with a slice of dark rye bread.

Enjoy the rich flavors and cultural heritage of this authentic Latvian Borscht recipe, passed down from generations!