Ural Mountains Borscht
A hearty borscht from the Ural Mountains region, featuring game meat, wild herbs, and local mushrooms. This version is known for its deep, earthy flavors and use of local ingredients.
Ingredients
- 1 kg venison or elk meat, cubed
- 1 kg beets, peeled and grated
- 3 large onions, diced
- 4 carrots, grated
- 1 large cabbage, shredded
- 5 potatoes, cubed
- 300g wild mushrooms (porcini or chanterelles)
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp juniper berries
- Fresh wild herbs (thyme, oregano, lovage)
- Smetana (sour cream) for serving
- Dark rye bread for serving
- Salt and black pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Marinate venison with juniper berries for 2 hours
All Steps
Marinate venison with juniper berries for 2 hours
Brown venison in a large pot
Add water and simmer for 2 hours
Sauté onions and carrots until golden
Add beets and cook until tender
Add mushrooms and wild herbs
Add cabbage and potatoes
Season with vinegar and garlic
Simmer for 30 minutes
Serve with smetana and dark rye bread
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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