Ukrainian Salo with Borsch

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 1 min
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 kg bacon (salo), back bacon with rind
  • 100 g sea salt (rock salt), coarse
  • 12 slices bread, dark
  • 1 bulb garlic
  • some stalks dill
  • some pepper
Ukrainian Salo with Borsch
Ukrainian Salo with Borsch

Instructions

  1. Fresh salo is salted in to ripen. For this, you take a fresh piece of back fat weighing approx. 1 kg with a rind, consisting of pure fatty tissue 7-10 cm in height. You can get this from the organic farm to order. The rind is lightly burned with a Bunsen burner to remove any bristles, the soot is then scraped off with a knife and washed off with water - this gives Salo a light smoke aroma. In the Ukraine on the market, fresh salo is sold with the rind that is already slightly burnt and this preparation step is then omitted.
  2. The salo is then cut into pieces approx. 5 x 10 cm in size and approx. 200 g in weight, rubbed abundantly with coarse sea salt (rock salt), left in the refrigerator for a couple of hours (so that the salt liquefies and is absorbed into the salo) , then it will be frozen. Salo is ready to eat the next day.
  3. If necessary, the required piece can be cut off well from the frozen, salted salo. For most Ukrainian dishes you need about 50 g of it.
  4. Important note: Please only use coarse sea salt or rock salt without any other chemical additives for salting Salo. Unfortunately, the preservation in this recipe does not work with fine iodized salt with additives.
  5. For salo with borscht - thinly slice the salted salo, cover the bread slices with salo, garlic and dill and pepper. Serve with fresh, coarsely chopped onions or spring onions and serve with the Ukrainian national dish borscht.
  6. Remarks: Salo, which is older than 2 - 3 months, is already inedible by some gourmets in the Ukraine, as it has a tranquil taste.
  7. Salo is the most traditional, highly valued and popular food and cult in Ukraine. It is used in a variety of ways in Ukrainian cuisine - whether raw, salted, smoked or fried. Good salo shouldn`t be tough and literally melts in your mouth. A good salo is always a welcome souvenir from Ukraine.

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