Plato principal
Ukrainian Borscht
2 h 45 minPara 5Nutri-Score B€€
B
2 h 45 min
2 h 45 minUkrainian Borscht
receta de
Geoff Garlic
@geoff.garlic
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef chuck (cut into chunks)Carne1 kg
oil (for browning the meat)Despensa45 ml- salt-reduced beef stockDespensa2 litros
bay leavesEspecias3 piezas- black peppercornsEspecias8 piezas
potatoes (cubed)Frutas y verduras500 g- white cabbage (finely shredded)Frutas y verduras350 g
- oil (for the beetroot base)Despensa45 ml
- brown onion (large, diced)Frutas y verduras1 pieza
carrot (large, coarsely grated)Frutas y verduras1 pieza- beetroot (about 2 large, coarsely grated)Frutas y verduras500 g
tomato pasteDespensa45 g- white vinegarDespensa37 ml
sugarDespensa8 g
garlic (cloves)Frutas y verduras5 piezas
salt (to taste)Especias5 g
sour cream (for serving)Lácteos150 g- dill (chopped)Frutas y verduras15 g
dark rye bread (optional, for serving)Panadería200 g
por ración
Nutrición
591kcal
- Carbohidratos
- 26 g
- Proteínas
- 43 g
- Grasas
- 35 g
lo que usará
Utensilios
Olla
Sartén- Mortero
Cucharón
Rallador
paso a paso
Preparación
- Paso 1
Brown the beef
- Heat the oil in a large pot and brown the beef in batches.
- Set the browned meat aside.
- Paso 2
Simmer the broth
- Deglaze the pot with the beef stock and bring to a simmer.
- Skim off the foam, then add the bay leaves and peppercorns.
- Return the meat and simmer until tender.
- Paso 3
Prep the vegetables
- While the broth simmers, grate the beetroot and carrot.
- Dice the onion, cube the potatoes and finely shred the cabbage.
- Paso 4
Sauté the onion and carrot
- Heat the oil in a separate pan and sauté the onion until soft.
- Add the carrot and sauté until softened.
- Paso 5
Braise the beetroot base
- Add the beetroot, vinegar, tomato paste, sugar and a ladle of broth to the pan.
- Braise, then set aside.
- Paso 6
Cook the potatoes and cabbage
- Once the beef is tender, add the potatoes to the pot and simmer.
- Add the cabbage and simmer until tender.
- Paso 7
Crush the garlic
- Crush the garlic with a pinch of salt in a mortar and pestle.
- Paso 8
Combine and finish
- Stir the beetroot base into the main pot and bring just back to a simmer, then turn off the heat.
- Stir in the garlic and taste for salt.
- Paso 9
Rest the borscht
- Cover the pot and let the borscht rest.
- Paso 10
Serve
- Ladle into bowls and top with a big spoon of sour cream and the dill.
- Serve with dark rye bread or pampushky if you like.
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