Hoofdgerecht
Ukrainian Borscht
2 u 45 minVoor 5Nutri-Score B€€
B
2 u 45 min
2 u 45 minUkrainian Borscht
recept van
Geoff Garlic
@geoff.garlic
3 recepten
3 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
beef chuck (cut into chunks)Vlees1 kg
oil (for browning the meat)Voorraadkast45 ml- salt-reduced beef stockVoorraadkast2 liter
bay leavesKruiden en specerijen3 stukken- black peppercornsKruiden en specerijen8 stukken
potatoes (cubed)Groente en fruit500 g- white cabbage (finely shredded)Groente en fruit350 g
- oil (for the beetroot base)Voorraadkast45 ml
- brown onion (large, diced)Groente en fruit1 stuk
carrot (large, coarsely grated)Groente en fruit1 stuk- beetroot (about 2 large, coarsely grated)Groente en fruit500 g
tomato pasteVoorraadkast45 g- white vinegarVoorraadkast37 ml
sugarVoorraadkast8 g
garlic (cloves)Groente en fruit5 stukken
salt (to taste)Kruiden en specerijen5 g
sour cream (for serving)Zuivel150 g- dill (chopped)Groente en fruit15 g
dark rye bread (optional, for serving)Bakkerij200 g
per portie
Voedingswaarden
591kcal
- Koolhydraten
- 26 g
- Eiwitten
- 43 g
- Vetten
- 35 g
wat u gebruikt
Keukengerei
Soeppan
Koekenpan- Vijzel met stamper
Soeplepel
Rasp
stap voor stap
Bereiding
- Stap 1
Brown the beef
- Heat the oil in a large pot and brown the beef in batches.
- Set the browned meat aside.
- Stap 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.
- Stap 3
Prep the vegetables
- While the broth simmers, grate the beetroot and carrot.
- Dice the onion, cube the potatoes and finely shred the cabbage.
- Stap 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.
- Stap 5
Braise the beetroot base
- Add the beetroot, vinegar, tomato paste, sugar and a ladle of broth to the pan.
- Braise, then set aside.
- Stap 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.
- Stap 7
Crush the garlic
- Crush the garlic with a pinch of salt in a mortar and pestle.
- Stap 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.
- Stap 9
Rest the borscht
- Cover the pot and let the borscht rest.
- Stap 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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