Venison Borscht
Description
Hearty and aromatic soup. Borscht made with venison requires longer cooking, which means the preparation time increases. Unlike pork and beef, it is not necessary to cook this version with bone-in meat. If you don't like potatoes in soups, replace them with beans. Serve venison borscht with sour cream and rye bread. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making venison borscht. Soak the meat in cold water for 2-3 hours beforehand, changing the water every hour.
- 2
Step 2
Rinse the venison in small pieces and place in a pot. Peel one beet and add it whole to the meat. Pour in cold water, add a little salt, and bring to a boil over medium heat. Reduce the heat, cover with a lid, and simmer for 1–2 hours, skimming off the foam.
- 3
Step 3
Remove the meat and beets from the broth, as they will no longer be needed. Place the meat aside and let it cool. Cut the cabbage into thin strips and add it to the pot. Cook for 5 minutes.
- 4
Step 4
Peel the potatoes and cut them into cubes, add to the soup and cook for 10 minutes.
- 5
Step 5
Pour vegetable oil into a frying pan and heat over medium heat. Chop the onion and sauté in the oil for 5 minutes, stirring.
- 6
Step 6
Grate the second beet on a medium or coarse grater and add it to the fried onion. Add tomato paste and pour in the vinegar.
- 7
Step 7
Pour a little broth into the pan, stir, cover with a lid, and simmer over low heat for 10 minutes.
- 8
Step 8
Cut the cooled reindeer meat into pieces and add to the borscht.
- 9
Step 9
Add the stewed beets to the pot, place the bay leaf, and bring to a boil. Season the borscht with salt and sugar to taste.
- 10
Step 10
Remove the borscht from heat, add herbs and minced garlic, and let it steep for 10 minutes. Remove the bay leaf and serve.
- 11
Step 11
The soup is ready. Serve hot.