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Ukrainian Borscht
Plato principal

Ukrainian Borscht

3 h 30 minPara 6Nutri-Score B€€
de @jujumaoo35 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • beef bones (for roasting)Carne1 kg
  • beef shanks (for roasting and boiling)Carne800 g
  • celery stalk (chopped)Frutas y verduras1 pieza
  • carrot (one chopped for stock, one shredded)Frutas y verduras2 piezas
  • onion (chopped)Frutas y verduras2 piezas
  • garlic (cloves)Frutas y verduras10 piezas
  • bay leafEspecias2 piezas
  • water (enough to fill the pot)Otro3 litros
  • salt (to taste)Especias10 g
  • black pepper (to taste)Especias3 g
  • beetroot (shredded)Frutas y verduras1 pieza
  • cane vinegarDespensa80 ml
  • oil (for sautéing)Despensa30 ml
  • tomato pasteDespensa30 g
  • potato (large, chopped into bite-sized chunks)Frutas y verduras1 pieza
  • cabbage (sliced)Frutas y verduras1 pieza
  • sugarDespensa12 g
  • sour cream (for topping)Lácteos120 g
  • dill (chopped, for topping)Frutas y verduras10 g

por ración

Nutrición

375kcal

Carbohidratos
16 g
Proteínas
29 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Cocotte
  • Sartén
  • Olla
  • Rallador
  • Cucharón

paso a paso

Preparación

  1. Roast the beef bones and shanks

    • Place the beef bones and shanks on a tray.
    • Roast in the oven at 220 °C until well browned.
    Paso 1

  2. Simmer the beef stock

    • Transfer the roasted bones and shanks to a dutch oven or deep pot.
    • Add the chopped celery, carrot, onion, garlic and bay leaves.
    • Cover with water, season with salt and pepper and simmer.
    Paso 2

  3. Shred the vegetables

    • Shred the carrot and beetroot and set aside.
    Paso 3

  4. Sauté the beetroot mixture

    • Sauté the onion in hot oil until softened.
    • Add the beetroot and carrot and cook briefly.
    • Stir in the vinegar and tomato paste.
    Paso 4

  5. Assemble the borscht

    • Pour the beef stock into a separate pot.
    • Add the potatoes, boiled beef slices and cabbage.
    • Ladle in the beetroot mixture and season with sugar and pepper.
    Paso 5

  6. Serve

    • Serve with a dollop of sour cream and chopped dill.
    Paso 6
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