Homemade Borscht with Chicken, Beef, and Tongue
Soups • Russian
Description
Homemade Borscht with Chicken, Beef, and Tongue
Ingredients
- Yellow Beets 8 pieces
- White Cabbage 5 oz
- Onion 2 pieces
- Carrot 2 pieces
- Thick Beef Rib 5 oz
- Poultry 5 oz
- Beef tongue 10 oz
- Tomatoes 3 pieces
- Vegetable Oil 5 fl oz
- Lemon 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Sour Cream 5 oz
- Parsley 1 bunch
- Garlic 3 cloves
- Bay leaf 3 pieces
- Passata Tomato Sauce 0 oz
- Root Vegetables 1 piece
- Salad Potatoes 3 pieces
Step-by-Step Guide
Step 1
Char the parsley root, celery root, 1 carrot, and 1 onion, cut in half, over high heat in a dry cast-iron skillet or grill pan until browned on each side.
Step 2
Boil the beets whole and unpeeled.
Step 3
Pour 2 liters of water into a pot, bring to a boil, and add the charred root vegetables. Bring back to a boil and add the meat: beef, chicken, and tongue. After boiling, skim off the foam and reduce the heat. Cook covered on low heat until the meat is done, depending on its quality, but not less than 40 minutes. Then remove the meat from the broth, strain the broth, and place it back on the heat.
Step 4
Add the shredded cabbage to the boiling broth, reduce the heat after boiling, and cook covered.
Step 5
Cut the onion and carrot into strips and sauté in vegetable oil, then add to the pot.
Step 6
Peel the boiled beets, cut them into cubes, and sauté with lemon juice, then add to the pot.
Step 7
Peel the potatoes, cut them into sticks, and add them to the boiling mixture in the pot.
Step 8
Chop the tomatoes and sauté, then add to the pot.
Step 9
Cut the meat into pieces and add to the pot; if necessary, add hot water if the borscht is too thick.
Step 10
Chop the garlic with a knife, sauté in vegetable oil with tomato paste, then add to the pot.
Step 11
After all ingredients are added to the pot, add the bay leaf and simmer the borscht on low heat covered for 5-7 minutes, then remove from heat and let it steep.
Step 12
Serve with sour cream, herbs, homemade garlic rolls, or rye croutons.
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