Veselka Borscht Recipe

8 first course, or 4–6 main course servings 3 pounds (10 to 12) small beets, scrubbed thoroughly but not peeled 9 tablespoons white vinegar One 2-pound boneless pork butt, halved 8 cups beef, chicken, or vegetable stock 1 bay leaf 1 teaspoon whole allspice berries 1 tablespoon whole black peppercorns 3 large carrots, peeled and sliced 3 large celery stalks, sliced 1 small head of green cabbage (about ¾ to 1 pound), shredded (about 4 cups) 2 medium Idaho potatoes, peeled and cut into ½-inch dice One 15-ounce can lima beans, drained and rinsed Salt

Step 1 To make the “beet water,” roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar. Step 2 Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red. Step 3 Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups. Step 4 Plain Old Jane https://plainoldjane.com/ Step 5 Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are ...