You will love this rich beet soup that originated in Ukraine and is very popular in many Eastern European and Eurasian countries. Borsch (sometimes spelled as borscht which is not how it's pronounced in Russian) has to be served hot with a spoonful of sour cream on top. It’s especially delicious in cold winter months and a day, or days, after it’s been in the fridge.
Ingredients
Beef shank (with a bone), and beef stew if desired (about 1 lb)
Half a small cabbage, thinly sliced
3-4 big carrots, peeled, diced
2-3 medium beets, peeled, chopped
1 green bell pepper, diced
1 large onion, peeled, chopped
3 medium tomatoes, diced
4-5 potatoes, peeled, cut into ½ inch cubes
Chopped fresh dill
1 garlic clove
Salt and pepper
Sour cream
Directions
The borsch is cooked in two parts - broth and vegetables - which will be combined.
1. For beef broth: wash the meat, put in a large pot filled with cold water. Cook the meet as one piece as it will be cut later. If you think that the piece with bone is not enough, you can add beef stew to make your borsch thicker.
Cook the meat broth on high until it’s boiling, then turn down to medium. Take out the brown foam on top of the broth with a large spoon. When the foam does not appear any longer, cover and cook until the meat is cooked through.
Take out the cooked meat and let cool down. Separate the meat from the bone with knife and fork and cut the meat into bite size pieces. Return the meat to the pot when the vegetables are done.
2. For vegetables: to achieve the best taste, it's important to use equal amounts of the two main ingredients - cabbage and beets. When you cut up the beets, salt and let stand for a while. The salt will help preserve the intense purple-red color of beets.
Poor two spoons of vegetable oil into a large pan or wok. Add the vegetables in the following order but remember to stir periodically: onion and cabbage go first, then carrots in about 5 minutes, then add beets. Fry for 10-15 minutes over medium heat, add pepper, and tomatoes go last. You can put 1 or 2 bay leaves and take them out before transferring the vegetables to the pot with broth. Add some salt, mix well, and simmer over low heat until the cabbage and beets are firmly tender but not soft.
3. When the vegetables are ready, transfer them into the large pot with broth. Turn the heat back on and stir in the potatoes and pieces of meat. Salt and pepper to taste. Cook over medium heat until ready.
4. When borsch is almost done, add the dill and squeeze out garlic. Turn off the heat, cover, and let stand for about 10 minutes before serving.
The right way to serve borsch is with a spoonful of sour cream and a slice of wheat bread.
Ingredients
Half a small cabbage, thinly sliced
3-4 big carrots, peeled, diced
2-3 medium beets, peeled, chopped
1 green bell pepper, diced
1 large onion, peeled, chopped
3 medium tomatoes, diced
4-5 potatoes, peeled, cut into ½ inch cubes
Chopped fresh dill
1 garlic clove
Salt and pepper
Sour cream
Directions
The borsch is cooked in two parts - broth and vegetables - which will be combined.
1. For beef broth: wash the meat, put in a large pot filled with cold water. Cook the meet as one piece as it will be cut later. If you think that the piece with bone is not enough, you can add beef stew to make your borsch thicker.
Cook the meat broth on high until it’s boiling, then turn down to medium. Take out the brown foam on top of the broth with a large spoon. When the foam does not appear any longer, cover and cook until the meat is cooked through.
Take out the cooked meat and let cool down. Separate the meat from the bone with knife and fork and cut the meat into bite size pieces. Return the meat to the pot when the vegetables are done.
2. For vegetables: to achieve the best taste, it's important to use equal amounts of the two main ingredients - cabbage and beets. When you cut up the beets, salt and let stand for a while. The salt will help preserve the intense purple-red color of beets.
Poor two spoons of vegetable oil into a large pan or wok. Add the vegetables in the following order but remember to stir periodically: onion and cabbage go first, then carrots in about 5 minutes, then add beets. Fry for 10-15 minutes over medium heat, add pepper, and tomatoes go last. You can put 1 or 2 bay leaves and take them out before transferring the vegetables to the pot with broth. Add some salt, mix well, and simmer over low heat until the cabbage and beets are firmly tender but not soft.
3. When the vegetables are ready, transfer them into the large pot with broth. Turn the heat back on and stir in the potatoes and pieces of meat. Salt and pepper to taste. Cook over medium heat until ready.
4. When borsch is almost done, add the dill and squeeze out garlic. Turn off the heat, cover, and let stand for about 10 minutes before serving.
The right way to serve borsch is with a spoonful of sour cream and a slice of wheat bread.
No comments:
Post a Comment
Want to say something?