HUNTER’s WHITE BORSCHT

with marjoram, wild meat and chive oil

Portions (1 portion – 400ml): 6
Time: 50 minute
Difficulty: **/***
Price per portion: 4,0 PLN

Shopping list:

500 mL PISKOREK wheat leaven
1.4 L water
2 carrots
2 parsleys
1 small celery
4 cloves of garlic
2 onions
Bunch of chives
500 g wild boar stew
2 tablespoons butter
2 tablespoons oil
1/2 glass oil
12/ glass wheat flour 405
2 eggs
marjoram
black pepper
salt
3 bay leaves
2-4 allspice berries

Preparation:

 

Step 1.
Wash carrots, celery and parsley root, then dry and grate.

Cut the onion into thin slices.

Fry everything in 1 tablespoon of butter, then pour water and cook for about 30 minutes over medium heat.

Step 2.
Dice wild boar meat (2×2 dices), roll in flour and fry in a mixture of butter and oil, then add to the vegetables.

Pour everything over with water, cook until tender.

Step 3.
Prepare a pudding-like dough from eggs, flour, salt and a little bit of water.

Boil the water in a pot, add salt, then dip a spoon of dough in boiling water. Repeat with the rest of the dough.

Put ready dumplings in a bowl of cold water and set aside.

Step 4.
When the wild boar meat is tender, add white borscht, cook for another 5 minutes

Step 5.
Heat ½ glass oil up to 67-680C, add chopped chives, cook for about 10 minutes while stirring, then strain through a draining strainer.

Step 6.
Serve with white bread, marjoram, chive oil and fresh ground pepper.

Wild meat is one of the healthiest and very tasty meats, especially when accompanied by a good selection of flavours. Wild boar meat is most often added to stew, Polish „Bigos” (a mixture of chopped meat and cabbage) or minced chops (schnitzel, „karbinadle”, „karminadle”). My suggestion is a rich borscht with a wild meat. The delicacy of white borscht, characteristic taste of wild boar and marjoram is a guarantee of a delicious feast for those who love extraordinary flavours. Hunter’s white borscht is recommended for special occasions, necessarily with dark crispy bread (from Piskorek) or mashed potatoes.

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