Borscht (borsch)
Last Updated on
ingrediencie
1 kg beef on the bone 3 liters water 2 tbsp salt 3 pcs bay leaf 5 pcs whole black peppercorns 2 slices butter 1 pcs onion 2 pcs carrot 2 pcs large beetroot 1/2 pcs white cabbage 1 tbsp sugar 1 pcs lemon 1 pcs red pepper (capsicum) 3 tbsp , tomato puree, 3 pcs potato 3 cloves garlic 1 crucible sour cream 2 pcs spring onion fresh parsley
progress in the video above
1.
First, in a large pot, bring the beef on the bone to a boil.
2.
Pick up the resulting foam (curdled protein) with a ladle and add salt, whole black pepper and bay leaf. Cook the broth over medium heat for about 2 hours or until the beef is tender (falling off the bone).
3.
In the meantime, melt the sliced butter in a deep frying pan and sauté the diced onion.
4.
Add the grated carrots on a large grater and stir.
5.
Next add the grated beetroot and mix again.
6.
Sugar and drizzle with the juice of one lemon.
7.
Simmer the vegetable mixture for about 15 minutes over medium heat. Add the tomato puree and stir.
8.
Remove the beef from the cooked beef stock, along with the bone.
9.
Strain the broth through a strainer into a new pot to keep it clean.
10.
Add the diced potatoes along with the white cabbage cut into strips and cook for 15-20 minutes.
11.
Add the pre-cooked vegetable mixture to the beef broth and stir.
12.
Add the strained garlic and cook for another 5 minutes.
13.
Season the borscht with salt, sugar and lemon juice as desired.
14.
Serve the borscht with a dollop of sour cream, sprinkled with sliced spring onions or sprinkled with parsley.
