Borscht “Solyanochka” in Clay Pots
Cooking borscht in individual glazed clay pots is an old bake-oven trick that transfers neatly to a modern kitchen: under a lid the cabbage and beets steam in their own moisture instead of churning in a rolling boil, so the julienne stays julienne. Two meats, beef and chicken breast, give a broth with body but no slick of fat on top. It is served with smetana — full-fat sour cream thick enough to hold a spoon — and a shower of dill.
The color is held by the vinegar, which meets the beets in the pan along with the tomato paste. Acid stabilizes betanin, the beet pigment, so after 40–50 minutes at 200°C (400°F) the soup is still ruby rather than brick-brown. Give the paste a minute or two in the hot oil first: that cooks off its raw sharpness and coaxes out a sweeter tone.
About the pots
- Start them in a cold or barely warm oven — clay hates a sudden jump in temperature and can crack.
- Leave a good inch of headroom when you pour in the broth; it climbs under the lid.
- Garlic and bay leaf go in five minutes before the end, since long heat strips both of them.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
From the beef and chicken, cook a broth. Remove the meat and cut it into strips; strain the broth.
Shred the onion, carrot, and beets into thin strips, sauté in oil until soft, add the vinegar and tomato paste, and simmer over low heat for 5-7 minutes.
On the bottom of the pots place the pieces of meat, then the shredded cabbage and the sautéed vegetables, and pour in the broth.
Cover the pots with their lids and place in an oven preheated to 200°C.
As soon as the broth comes to a boil, season with salt and pepper to taste, and cook over moderate heat until done, about 40-50 minutes.
Five minutes before the end, add the minced garlic and the bay leaf.
Serve with sour cream and chopped dill.
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