Ukrainian Borscht

1 - 2 h

2/3

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Ukrainian Borscht: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a starter and wait until the temperature reaches 150°C. Partially close the top and bottom vents to maintain a stable temperature. Place the stainless steel cooking grate on the grill.
Lightly smoke the meat or sear it well over high heat, then transfer it to a pot. Add roughly chopped onion, season with pepper, pour in cold water and simmer over low heat for 3–4 hours.
While the broth is cooking, peel and grate the beets. In a bowl, combine vinegar, tomato paste and sugar, add the beets and mix well. Sauté briefly in a pan with melted ghee butter. Stir for a couple of minutes, then skim some fat from the simmering broth and add it to the beets. Mix well and gently stew without overcooking – the beets should remain slightly crunchy. Set aside.
Sauté the grated carrots and finely chopped celery briefly in ghee butter and set aside.
After at least 3 hours, remove the meat bones, onion and peppercorns from the broth. Cut the meat off the bones and set aside. Increase the grill heat and add the diced potatoes. Once the broth with potatoes comes to a boil, add finely shredded cabbage and cook for about 15–20 minutes. Then add the stewed beets, sautéed carrots, allspice, salt and a few bay leaves.
In a pan, melt one tablespoon of ghee butter, add one tablespoon of flour, mix quickly and remove from heat. Add this mixture to the soup and simmer for another 5 minutes.
Finely chop the cured pork fat and fresh herbs, grate 3–4 cloves of garlic and add to the soup. Add the reserved meat as well. Remove from heat, cover and let rest for about 20 minutes.
Serve the borscht with sour cream and fresh herbs, accompanied by a yeast bun.
Enjoy!

Kamado Bono Limited 25″ black

Kamado Bono Limited 25″ red

Kamado Bono Grande 23″ black

Ukrainian Borscht

Ingredients

Recipe

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