Borscht with Beef and Smoked Plum
Soups • Russian
Description
Chef John Smith believes that you shouldn't add potatoes to borscht, as it enhances the soup's flavor. This recipe is from a popular American restaurant.
Ingredients
- Carrot 5 oz
- Onion 5 oz
- White Cabbage 5 oz
- Beef 25 oz
- Campbell's Beef Broth 5 qt
- Beetroot 30 oz
- Sugar 10 oz
- Table vinegar 5 fl oz
- Beetroot 20 fl oz
- Passata Tomato Sauce 30 oz
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the beef and set it to boil.
Step 2
Cut the vegetables into small matchsticks. Sauté the onion and carrot in vegetable oil over low heat until they are partially cooked, until the onion becomes translucent and golden.
Step 3
Sauté the beetroot separately in vegetable oil along with tomato paste, sugar, vinegar, and a small amount of broth until it is partially cooked.
Step 4
Remove the boiled beef from the pot with the broth, let it cool slightly, cut it into large cubes, and return it to the pot. Add the onion and carrot mixture, the beet and tomato base, and the shredded cabbage. Cook everything together for 15 minutes.
Step 5
Finally, add salt and beet juice for color, and cook on high heat for about 5–7 minutes.
Step 6
Serve the finished borscht with smoked plum.
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!