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
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