Gourmet Beetroot Borscht with Plaice & Smoked Pork
A vibrant, multi-layered soup combining smoked tenderloin, winter vegetables, and steamed white fish.
Borscht is often thought of as a simple rustic dish, but this version is a true culinary masterpiece. By pairing smoked pork with steamed plaice fillets, we create a sophisticated balance of smoke and sea. If you appreciate deep, infused broths like our Authentic Miso Dashi Ramen, this colorful soup will be a revelation for your palate.
The Soup Components
The Proteins:
- 600g Fillet of Plaice
- 1 Smoked Pork Tenderloin
- 1.5L Poultry Broth
The Harvest:
- 500g Cooked Beetroot & 1/4 Green Cabbage
- 1 Golden Ball Turnip & 1 Red Pepper
- 1 Leek & 1 Onion
The Aromatics:
- 10cl White Vinegar & 1 Tbsp Sugar
- Ground Cumin, Cloves & Bouquet Garni
- 4 Garlic Cloves & Fresh Dill
- 15cl Sour Cream (for serving)
Preparation Method
1. Prep the Vegetables: Dice the beets, turnips, and peppers. Finely slice the leek, cabbage, garlic, and onion. Sauté the onion in butter in a large casserole dish, then add the leek and cabbage for 5 minutes over high heat to soften.
2. The Long Simmer: Stir in the peppers, turnips, garlic, poultry broth, sugar, vinegar, and all spices. Cover and simmer gently for 1 hour. About 20 minutes before the timer is up, add the sliced smoked pork tenderloin to the broth—this infuses the soup with a wonderful smoky aroma similar to the notes in our Smoked Tea Infused Puree.
3. The Beetroot Velouté: Ensure your beets are tender by cooking them in boiling salted water. Blend them into a fine puree and stir this vibrant red velouté into the main casserole. Keep the soup warm.
4. The Fish: Season your plaice fillets and steam them for 10 minutes until they are flakey and white. This gentle cooking method preserves the delicate flavor of the fish against the bold soup base.
5. Serving: Ladle the rich purple soup into bowls. Gently place pieces of the steamed plaice on top. Garnish with a cool spoonful of sour cream, fresh dill, and a few extra cubes of beetroot for texture. Serve piping hot.
Complete Your Winter Menu:
- Starter: Spring Ham & Vegetable Terrine
- Side Dish: Trio of Zesty Potato Salads
- Dessert: Dark Chocolate & Pear Tart