Name: Grand Version of Borscht
Yield: Makes 12 Main-Course Servings
Cuisine: Russia
Ingredients: 2 1-pound smoked ham hocks; finely chopped fresh dill; 3 pounds beef brisket or chuck in 1 or 2 large chunks; 4 leeks, white part only, finely chopped; 3 pounds pork shoulder, trimmed of rind and excess fat, in 2 or 3 large chunks; 1 large onion, finely chopped; 1 cup white wine vinegar; 2-½ quarts beef broth or water; 1 small head of cabbage, preferably Savoy; sour cream; 1 bouquet garni, including 3 fresh marjoram sprigs if available; salt and pepper

Preparation info

Makes
12
Main-Course Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Some versions of borscht, such as the preceding recipe, are prepared with a simple beef broth, while other versions contain chunks of pork and beef. For this recipe, use any combination of the meats suggested. Just make sure that you have between 6 and 8 pounds total.

This soup takes a long time to prepare, so you may want to make it in stages. The meats can be simmered the day before and kept in the refrigerator with their broth. If you’re using fresh beets, they can also be