Don’t be confused by its name, allspice isn’t a combination of different spices! It is, in fact, the dried unripe berry of a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America. While it is one of the most important ingredients of Caribbean cuisine, it is also indispensable in many others, like this month’s recipe, Borscht.
The Ukrainian version of Borscht normally contains sausage, lamb, and/or beef, as well as a variety of other root vegetables, and possibly apples, beans, and/or tomatoes. It is served hot with sour cream.
Show off what you made this month by sharing photos on the Huron County Library Spice Club Facebook events page or by emailing them to email@example.com. Photos emailed will be publicly shared by staff to the Facebook page on your behalf.
FUN FACT: Christopher Columbus encountered allspice during his second voyage to the Americas. At that time, it was found only on the island of Jamaica.
- 2 Tbsp bacon fat
- 2 lb beef, cubed
- 1 Tbsp vinegar
- 8 cups beef stock
- 1/2 cabbage, shredded
- 3 potatoes, cubed
- 4 beets, shredded
- 2 onions, chopped
- 1 carrot, sliced
- 1 parsley root, chopped
- 6 peppercorns
- 1/8 – 1/4 teaspoon allspice
- 3 bay leaves
- dill, chopped
- sour cream
- Melt bacon fat in a large, non-reactive soup pot.
- Add the beef and brown.
- Add vinegar and stock. Simmer until beef is tender.
- Add vegetables, peppercorns, allspice, and bay.
- Simmer until all vegetables are cooked through. Remove bay leaves.
- Serve hot, garnished with dill and sour cream.
*Recipe from Global Road Warrior™️ by World Trade Press. Access this online database for free with a Huron County Library card to get information about holidays, festivals, culture, travel essentials, and other beneficial travel knowledge.