Classic Borscht with Dill
Soups • Ukrainian
Description
Classic borscht with dill is a hearty and flavorful beet soup, typically made with a variety of vegetables and served hot. It's a beloved dish in many households, often enjoyed with a dollop of sour cream and fresh herbs on top. Perfect for warming up on a chilly day, this recipe is a staple in Eastern European cuisine, bringing comfort and tradition to the table.
Ingredients
- Beef 20 oz
- Beef hoof 20 oz
- Beetroot 4 pieces
- Carrot 2 pieces
- Onion 1 piece
- Potato 5 pieces
- Passata Tomato Sauce 4 spoons
- Garlic 3 cloves
- Bay leaf 2 pieces
- Dill 1 bunch
- Salt to taste
- Ground Black Pepper to taste
- Vinegar essence 1 tablespoon
- White Cabbage 0 lbs
Step-by-Step Guide
Step 1
Cook the meat and bones for as long as possible (1.5 to 2 hours). Then remove the bones and cut the meat into pieces (if not pre-cut).
Step 2
Finely chop the onion and carrot, then sauté for 5 minutes.
Step 3
Cut the cabbage into thin strips.
Step 4
Slice the beetroot into thin strips, sauté it with tomato paste and vinegar, and simmer for about 5 to 10 minutes.
Step 5
Cut the potatoes and add them to the prepared broth, seasoning with salt. When the broth comes to a boil again, add the cabbage and cook for 5 minutes.
Step 6
Then add the beetroot, sautéed with tomato paste and vinegar, and cook for 10 minutes.
Step 7
Then add the sautéed onions and carrots, bay leaf, adjust the salt, add pepper, squeeze in the garlic, and add the chopped dill.
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