Russian Borscht

To prepare a delicious and aromatic beef borscht, it is essential to use beef with bones, as the bone gives the borscht a unique depth of flavor. We start by washing the meat well, then we put it whole to boil in a pot with 3 liters of cold water, adding a teaspoon of salt to enhance the flavors. It is recommended to let the meat simmer over medium heat for about 1 hour and 30 minutes to achieve a tender texture.

In the meantime, we take care of the vegetables. We chop the onion finely and put it in a pan with a little hot oil. It will sauté until it becomes transparent. Then we add the sliced carrots, celery, and parsley root, all cut into suitable pieces. We fry them over medium heat, stirring occasionally, until the vegetables become soft and their flavors are released into the pan.

After the meat has boiled and is tender, we remove it from the pot and let it cool slightly. We clean it off the bone and then cut it into small pieces. The pieces of meat return to the pot with the soup, and the sautéed vegetables are added as well. If we notice that the soup has reduced too much, we can add 1 or 2 glasses of warm water, then let everything simmer on low heat.

Now it’s time to deal with the beetroot. If we use fresh beetroot, we boil it, then cut it into cubes or slices, depending on preference. If we opt for already sterilized beetroot, we cut it directly. In a pan, we sauté the beetroot with a little oil for 10-15 minutes. We add the tomato sauce, dissolved in a little borscht juice, and mix well. To balance the taste, we add a tablespoon of sugar and one of vinegar. The prepared beetroot is added to the pot with the borscht.

Next come the potatoes, which we cut into larger cubes and add to the pot. The cabbage is finely chopped and also added to the borscht. We let everything simmer on low heat for an hour, stirring occasionally to ensure all ingredients combine harmoniously.

When the borscht is almost ready, we crush a few cloves of garlic, which we mix with a tablespoon of oil and a pinch of salt. We peel a tomato, chop it finely, and add it over the garlic, mixing well. This aromatic mixture is added to the pot with the borscht, and we let everything boil together for another 10 minutes.

It is important to know that borscht should not be consumed immediately. It is ideal to let it sit for 4-5 hours before serving, so the flavors can meld together. When we are ready to serve, the borscht is offered hot, accompanied by a spoonful of sour cream, which will add creaminess and highlight the rich flavors of the dish. This beef borscht will surely become a favorite at the table, bringing joy and flavor to every serving.

 Ingredients: 500g beef with bone, 3 carrots, 1 onion, 1 parsley root, 1 small piece of celery, 500g beetroot (can be fresh, in which case boil and cut into pieces, or pre-cooked), 3 potatoes, 1 tomato, a quarter of white cabbage, 200g tomato sauce, a little garlic, 1-2 slices, salt, oil, a tablespoon of vinegar, a tablespoon of sugar, sour cream.

 Tags:  onion greenery meat garlic carrots cabbage soups tomatoes potatoes oil sour cream life sugar gluten-free recipes