Beef Borscht with Greens
Soups • Russian
Description
A recipe from a restaurant called 'The Rustic Table' located in a small town. This borscht is familiar and straightforward, without any culinary gimmicks, but pay attention to one detail: the vegetables are recommended to be sautéed in butter. This recipe was shared with us by Emily Smith, author of the book 'Flavors of the World with Emily Smith.'
Ingredients
- Beef 20 oz
- Beetroot 1 piece
- Tomatoes 2 pieces
- Carrot 1 piece
- Onion 2 heads
- Parsley 1 piece
- Butter 0 oz
- Potato 4 pieces
- White Cabbage ¼ pieces
- Salt to taste
- Bay leaf 3 pieces
- Allspice berries 4 pieces
- Green peppercorns 7 pieces
- Sugar 0 oz
- Vinegar essence 0 fl oz
- Garlic 3 cloves
- Herbs to taste
Step-by-Step Guide
Step 1
Make a broth from the meat.
Step 2
Cut the beetroot into strips and sauté it with peeled tomatoes or tomato paste, adding sugar, vinegar, and salt.
Step 3
Cut the carrot, onion, and parsley root into julienne strips and sauté them in butter.
Step 4
Cut the potatoes and cabbage into thin strips and cook in broth for 20 minutes. Then add the stewed beets and sautéed vegetables and cook for another 10 minutes. Add the bay leaf and pepper.
Step 5
Finish the borscht by garnishing with chopped herbs and garlic.
Step 6
Serve with sour cream.
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