Meat froth

[coccinelle]

I'm making a bortsch for the first time so put the meat into boiling water which of course froths up. What causes the frothing? I know it's not the fat so what is it?

[Clanad]

You\'re right, it\'s not the fat... exactly. It\'s the proteins in the meat fibers (and fat). When heated, proteins coagulate and float to the surface. Usually, meat placed in boiling water won\'t lose quite as much protein, percentage wise, as meat placed in cold water. However, both methods will result in froth and scum on the water\'s surface...

[AndThenSome]

Well if your cooking dog, it could be rabies!

[coccinelle]

Thanks clanad, so it's the protein. If the meat is in larger pieces would there be less scum?
LOL andthensome
poodicat, thanks for refreshing my memory just couldn't remember the word, I need a few days back in the UK!

[Clanad]

Try keeping the water at a fairly high temperature but not boiling... it's the roiling of the boiling water that helps drive the proteins to the surface. Additionally, if you haven't salted your borscht by the time you place the meat in th epot, try adding a pinch or two of coarse Kosher salt just before adding the cut of meat. The size of the cut probably won't have any affect on the amount of scum... nice name, by the way Ladybug...

[spudqueen]

Meat in borsch soup? I had plenty of borsch in the USSR, but never any with meat in!

[Clanad]

You may ne right, spudqueen, however, many classic recipes do have meat as an ingredient. This happens to be only one of our favorites, all including beef:

8 cups beef broth
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste

Method
1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Serves 6.

[coccinelle]

spudqueen mine was a Ukranian bortsch so might be different there.
Thanks clanad for that info. that's like the recipe I have except for the red wine vinegar.