Silver and Gold Magazine Winter 2014-2015 | Page 11

Borshch (pronounced “Borsh”)

Ingredients:
• 2 to 3 Tbsp. butter or grapeseed oil
• 1 Onion, minced
• 1 lb. beets, peeled and grated
• 1 Cup tomatoes, peeled, seeded and diced (canned ok too)
• 8 Cups salt-reduced beef stock
• 3-4 Tbsp. Red wine vinegar
• 1 Tbsp. sugar
• Salt and pepper to taste
• 1/2 Cup sour cream, for garnish
• 1 bunch fresh dill, chopped, for garnish
Method:
In a large pot, heat the butter or oil over medium. Add the
onions and sauté until translucent, about 2 minutes. Add beets
and tomatoes and stir to heat through. Pour in the stock, vinegar,
sugar, salt and pepper. Taste the broth, and adjust the amount of
vinegar or sugar as needed. Broth should be lightly tart-sweet,
but not overwhelmingly so.
Bring to a boil, and then reduce heat to low and simmer for 4550 minutes, or until the vegetables are cooked yet retain their
texture. Serve hot or cold in bowls garnished with a dollop of
sour cream and a sprinkling of chopped fresh dill.

!
Borshch is one of the staple soups of the Russian
household. Ukrainians, however, swear that it was
invented by them. Regardless, there are countless
variations throughout the Slavic region of Europe,
both with meat and without. Most, but not all,
have a base of beets.
Also spelled borsh, borshch, borsht.
Called ‘barszcz’ by the Polish.

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Pozole (pronounced “Poe-soul-eh”)

Ingredients:
Soup
• 1 Tbsp. grapeseed oil
• 2 lb. pork shoulder
• 2-3 Cups of canned or fresh hominy, rinsed well
• 4 cloves of garlic
• 2 tsp. ground cumin
• 1 tsp. salt
• 6 cups salt-reduced vegetable stock
Garnishes (for each diner to serve themselves)
• Shredded cabbage or iceberg lettuce
• Finely diced red onion
• Thinly sliced radishes
• Limes, cut into wedges
• Avocado, diced
• Chopped cilantro
• Hot sauce of choice (Red Hots or a Mexican style)
Method:
In a large pot, add the oil and sear meat thoroughly until slightly
browned, drain any excess fat. Add the hominy, garlic, cumin, salt
and stock to the same pot and bring to a boil over medium-high
heat. Then reduce heat to low and simmer uncovered for 1-1/2
to 2 hours until the meat is very tender.
Remove the pot from heat.Take the pork from pot and set aside
to cool.When cool enough to handle, remove the meat from its
bones and shred it with your hands.
Add the meat back to the pot and simmer for another 10 to
15 minutes. Adjust seasoning and serve “garnishes” (as above)
in small bowls so each diner can help themselves to whichever
topping appetizes.

!
Pozole is a typical Mexican dish, served often as a
“cure for hang-overs” and is commonly eaten in the
early hours of the morning as a preventative meal
after a long night of partying.

Silver & Gold Magazine • Winter 2014-2015

11