HUNTER’s WHITE BORSCHT
with marjoram, wild meat and chive oil
|Portions (1 portion – 400ml):||6|
|Price per portion:||4,0 PLN|
500 mL PISKOREK wheat leaven
1.4 L water
1 small celery
4 cloves of garlic
Bunch of chives
500 g wild boar stew
2 tablespoons butter
2 tablespoons oil
1/2 glass oil
12/ glass wheat flour 405
3 bay leaves
2-4 allspice berries
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.
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.
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.
When the wild boar meat is tender, add white borscht, cook for another 5 minutes
Heat ½ glass oil up to 67-680C, add chopped chives, cook for about 10 minutes while stirring, then strain through a draining strainer.
Serve with white bread, marjoram, chive oil and fresh ground pepper.
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