Subj : Soups & Stews - 09
To   : All
From : Dave Drum
Date : Thu Oct 19 2023 15:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Beet Soup w/Pork Belly (Bietes Zupa)
 Categories: Pork, Vegetables, Potatoes, Herbs
      Yield: 9 servings
 
      1 lb Skinned pork belly
      2 tb Kosher salt; divided, more
           - to taste
      1 lb Meaty pork bones
      3    Bay leaves
  1 1/2 lb Red beets
      1 ts Sugar
      6 tb White or cider vinegar;
           - divided
    1/4 ts Fresh ground black pepper
      1 lb Yukon Gold potatoes
      2 tb Unsalted butter
      3 cl Garlic; minced
      2 c  Coarse grated carrot
    1/2 c  Sliced chives
    1/4 c  Chopped fresh dill
      4    Peeled, chopped hard-boiled
           - eggs; for topping (opt)
 
  Rub the pork belly with 1 tablespoon of salt and set
  aside for at least an hour or up to overnight.
  
  Cut the salted pork into 1" lardons, each 1/2" thick.
  
  In a large stockpot, combine the pork bones and 10 cups
  cold water; bring to a boil over high heat. Skim and
  discard any foam, then add the bay leaves and 2
  teaspoons kosher salt. Lower the heat to maintain a
  strong simmer, and cook for 1 hour. Add the lardons and
  cook until the belly pieces are tender, about 1 hour
  more.
  
  Meanwhile, cook the beets: In a medium pot, add the
  beets and enough water to cover by 2 inches. Bring to a
  boil over high heat, then add 1 teaspoon salt and lower
  the heat to maintain a simmer. Cook until the beets are
  tender when poked with a knife, 60-70 minutes. Remove
  the beets, reserving the cooking liquid, and let cool
  slightly. Use a paring knife to peel and cut each in
  3/4" cubes.
  
  Transfer the chopped beets to a medium bowl and add the
  sugar, 3 tablespoons vinegar, and 1 cup of the beet
  cooking liquid; season with salt and pepper and set
  aside to marinate.
  
  Peel and dice the potatoes and add to the pork broth.
  Cook until just tender, about 20 minutes.
  
  In a large skillet set over medium heat, melt the
  butter. When the foam subsides, add the garlic and cook
  for 1 minute, then add the carrots and cook, stirring
  occasionally, until tender, 5-7 minutes.
  
  Transfer the carrots along with the beets and their
  marinating liquid to the broth. Cook for 10 minutes to
  meld the flavors, then season to taste with salt, black
  pepper, and up to 3 tablespoons more vinegar; the soup
  should have a sweet-sour flavor.
  
  Divide among 8-10 bowls, and top with the chives, dill,
  and chopped hard-boiled egg, if using. Serve hot.
  
  Yield: serves 8 - 10
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Nickel: Once good for getting the wrong number with.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.