Danie główne
Ukrainian Borscht
2 godz. 45 minPorcje: 5Nutri-Score B€€
B
2 godz. 45 min
2 godz. 45 minUkrainian Borscht
przepis od
Geoff Garlic
@geoff.garlic
3 przepisy
3 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
beef chuck (cut into chunks)Mięso1 kg
oil (for browning the meat)Spiżarnia45 ml- salt-reduced beef stockSpiżarnia2 litry
bay leavesPrzyprawy3 kawałki- black peppercornsPrzyprawy8 kawałki
potatoes (cubed)Warzywa i owoce500 g- white cabbage (finely shredded)Warzywa i owoce350 g
- oil (for the beetroot base)Spiżarnia45 ml
- brown onion (large, diced)Warzywa i owoce1 kawałek
carrot (large, coarsely grated)Warzywa i owoce1 kawałek- beetroot (about 2 large, coarsely grated)Warzywa i owoce500 g
tomato pasteSpiżarnia45 g- white vinegarSpiżarnia37 ml
sugarSpiżarnia8 g
garlic (cloves)Warzywa i owoce5 kawałki
salt (to taste)Przyprawy5 g
sour cream (for serving)Nabiał150 g- dill (chopped)Warzywa i owoce15 g
dark rye bread (optional, for serving)Piekarnia200 g
na porcję
Wartości odżywcze
591kcal
- Węglowodany
- 26 g
- Białko
- 43 g
- Tłuszcz
- 35 g
czego użyjesz
Przybory
Garnek
Patelnia- Moździerz z tłuczkiem
Chochla
Tarka
krok po kroku
Przygotowanie
- Krok 1
Brown the beef
- Heat the oil in a large pot and brown the beef in batches.
- Set the browned meat aside.
- Krok 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.
- Krok 3
Prep the vegetables
- While the broth simmers, grate the beetroot and carrot.
- Dice the onion, cube the potatoes and finely shred the cabbage.
- Krok 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.
- Krok 5
Braise the beetroot base
- Add the beetroot, vinegar, tomato paste, sugar and a ladle of broth to the pan.
- Braise, then set aside.
- Krok 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.
- Krok 7
Crush the garlic
- Crush the garlic with a pinch of salt in a mortar and pestle.
- Krok 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.
- Krok 9
Rest the borscht
- Cover the pot and let the borscht rest.
- Krok 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.
najczęściej gotowane najpierw