This is a fusion soup.
Is not the typical polish borscht, neither a smoked bones stock, but a combination.
I used store bought white borscht for it (borscht in this sentence refers to the fermented rye soup base, not the soup itself). It's souring agent. Also adds a lot of nutrients to the soup.
The smoked bones thread
http://www.smokingmeatforums.com/t/256754/smoked-pig-bones#post_1654082
Bones in the pot
Vegs and spices added
Cooked bones and vegs (vegs discarded - keep carrots)
Meat picked from bones
Bones after picking
Clear stock
After adding white borscht, sour cream, chopped carrots (from the stock) and picked meat
Plated
Is not the typical polish borscht, neither a smoked bones stock, but a combination.
I used store bought white borscht for it (borscht in this sentence refers to the fermented rye soup base, not the soup itself). It's souring agent. Also adds a lot of nutrients to the soup.
The smoked bones thread
http://www.smokingmeatforums.com/t/256754/smoked-pig-bones#post_1654082
Bones in the pot
Vegs and spices added
Cooked bones and vegs (vegs discarded - keep carrots)
Meat picked from bones
Bones after picking
Clear stock
After adding white borscht, sour cream, chopped carrots (from the stock) and picked meat
Plated
