Borscht
Soups • Ukrainian
Description
Borscht is not just a dish, but also a form of expressing religious feelings through food. It serves as a means of distinguishing Eastern Slavic peoples while simultaneously being something that unites all these nations. The question lies purely in the epithets. However, the most important aspect of any borscht is not its national affiliation, but whether it is delicious or not. This recipe can be considered basic: meat broth, beets with tomato paste, and fresh shredded cabbage added at the end.
Ingredients
- Beef chuck roast 25 oz
- Veal Tenderloin 10 oz
- Carrot 1 piece
- Onion 1 head
- Sweet Pepper 1 piece
- Beetroot 1 piece
- White Cabbage 10 oz
- Potato 5 oz
- Passata Tomato Sauce 1 tablespoon
- Safflower Oil 2 spoons
- Bay leaf to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the meat in a large pot, cover with 3 liters of water, bring to a boil, and simmer for 1.5 hours.
Step 2
Chop the pepper.
Step 3
Grate the carrot, chop the onion into small cubes, and sauté until golden. Add to the pot along with the chopped bell pepper.
Step 4
After 10 minutes, add the chopped potatoes.
Step 5
Grate the beetroot and sauté for about 10 minutes. Add tomato paste, cover with a lid, and simmer for another 20 minutes. Add it to the borscht 10 minutes after the potatoes. Cook for another 10 minutes.
Step 6
Shred the cabbage and add it at the very end. Cook for another 3 minutes, then add the bay leaf, and season with salt and pepper.
Step 7
Remove from heat and let it steep for at least 20 minutes, preferably overnight. Serve with sour cream.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!