Jewish Borscht
Soups • Jewish
Description
This borscht is named Jewish because it is prepared at a restaurant in Moscow. In reality, it is a fairly straightforward borscht with a traditional set of ingredients, including beef. This recipe comes from a chef at a popular local restaurant.
Ingredients
- Water 5 qt
- Beef Cheeks 1½ kg
- Allspice berries 4 pieces
- Bay leaf 2 pieces
- Onion 5 oz
- Carrot 5 oz
- Beetroot 25 oz
- Lemon 2 pieces
- Passata Tomato Sauce 4 spoons
- Sugar 0 oz
- White Cabbage 10 oz
- Dill 0 oz
- Parsley 0 oz
- Garlic 1 clove
Step-by-Step Guide
Step 1
Wash the beef cheeks with a sponge, trim off the fat, cover with water, and bring to a boil. Skim off the foam during boiling.
Step 2
Add a whole onion, washed carrot, pepper, and bay leaf.
Step 3
Cook for 1.5 to 2 hours over medium heat until the water has evaporated.
Step 4
Soak the beetroot in cold water, then wash it with a sponge and peel it, but don’t discard the peel: it will be useful for giving the borscht a vibrant red color. Grate the beetroot using a Korean carrot grater.
Step 5
Chop the onion, grate the carrot, and prepare a classic sauté. Sauté the beetroot in a separate saucepan over high heat, then add tomato paste, a pinch of sugar, lemon juice, and 500 ml of broth from the pot. Simmer for 5–10 minutes over medium heat.
Step 6
Add the sautéed mixture to the beets and simmer lightly.
Step 7
Remove the cheeks from the broth, add cabbage to the boiling broth, then beets, and finally the sautéed vegetables. Turn off the heat and let it steep for one hour.
Step 8
Add grated garlic, lemon zest, salt, and pepper to taste.
Step 9
When serving, add cheeks, sour cream, dill, and parsley.
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