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DRUMSTICK BORSCHT
Chicken drumsticks 8 Beets 5 - 7 Onions large chunks 1 1/2 Carrots large chunks 3 Leeks 2 Cabbage 1/2 Celery 3 Fresh herbs like rosemary, thyme, sage, etc. 3 twigs each Water Vegetable soup power 1 tbsp Salt and pepper *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. Make bouquet garni. Make a slight cut on white park of leek.
2. Take the first or second layer of the leek and wrap the herbs. Tie with a string. Make the end long so it can hang outside of the pot.
3. Sprinkle salt and pepper on drumsticks. Saute until golden.
4. Cut the leaves off the beets. Wash beets with skin on. If your beets are large, cut in half. Do not peel the beets.
5. In a large pot, place the onion chunks first, add drumsticks, unpeeled beets, and bouquet garni, its end of the string hanging outside the pot.
6. Bring to boil. Skim away any foams that rise on the surface. Repeat as necessary.
7. Add soup powder and stir briefly.
8. Bring the heat to low, cover lightly about 2 hours.
9. Take beets and bouquet garni out of the pot.
10. Add carrots, leeks, celery, and cabbage to the pot and heat in low, covered slightly, about 30 minutes or more.
11. Peel the beets with your hand. Cut them into large bite size.
12. Sprinkle salt and pepper and stir gently.
13. Place the beet back into the pot to warm them just before serving.
The original borscht recipe may use pork or beef shank and serve with sour cream.
I use to make with oxtail, but after mad cow, I stopped.
My new favorite is drumsticks as shown. Recipe stays the same if you use pork or beef shank except you can skip the saute part.
2. Take the first or second layer of the leek and wrap the herbs. Tie with a string. Make the end long so it can hang outside of the pot.
3. Sprinkle salt and pepper on drumsticks. Saute until golden.
4. Cut the leaves off the beets. Wash beets with skin on. If your beets are large, cut in half. Do not peel the beets.
5. In a large pot, place the onion chunks first, add drumsticks, unpeeled beets, and bouquet garni, its end of the string hanging outside the pot.
6. Bring to boil. Skim away any foams that rise on the surface. Repeat as necessary.
7. Add soup powder and stir briefly.
8. Bring the heat to low, cover lightly about 2 hours.
9. Take beets and bouquet garni out of the pot.
10. Add carrots, leeks, celery, and cabbage to the pot and heat in low, covered slightly, about 30 minutes or more.
11. Peel the beets with your hand. Cut them into large bite size.
12. Sprinkle salt and pepper and stir gently.
13. Place the beet back into the pot to warm them just before serving.
The original borscht recipe may use pork or beef shank and serve with sour cream.
I use to make with oxtail, but after mad cow, I stopped.
My new favorite is drumsticks as shown. Recipe stays the same if you use pork or beef shank except you can skip the saute part.
