Beef Tail Borscht
Soups • Russian
Description
Recipe by John Smith, chef at 'The Cheese House on Main Street.'
Ingredients
- Beetroot 0 lbs
- Potato 0 lbs
- White Cabbage 0 lbs
- Onion 20 oz
- Carrot 20 oz
- Beef Shank 0 lbs
- Passata Tomato Sauce 5 oz
- Vinegar essence 0 fl oz
- Sweet Pepper 10 oz
- Oxtail 1 piece
- Sour Cream 0 oz
- Spanish onions 0 oz
- Scallions 0 oz
- Sugar 0 oz
- Garlic 0 oz
Step-by-Step Guide
Step 1
Boil the broth using the tails. Rinse the meat and tails, then cover them with water. Place on the heat and simmer for 2 to 4 hours.
Step 2
Grate or chop the onion, carrot, and beetroot as desired. Sauté everything in a pan with the addition of sugar, vinegar, and tomato paste.
Step 3
Strain the prepared broth and add the diced potatoes. Cook until the potatoes are half tender.
Step 4
Then add the shredded cabbage and the sautéed beets to the broth and potatoes.
Step 5
Simmer on low heat until cooked through. Adjust the borscht to taste with salt, sugar, and garlic.
Step 6
Place sour cream, bacon, and chopped red and green onions into serving bowls.
Step 7
Serve.
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