Classic Russian Borscht

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Place the beef chuck into a large pot with water, bay leaf, black peppercorns, and salt.

2. 2

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the beef is tender.

   Uns 1 h

   Nota de cuina: Skim any foam that rises to the surface during the initial boil for a clearer broth.

3. 3

   While the beef simmers, prepare the vegetables. In a separate pan, sauté the grated beet, chopped yellow onion, and grated carrot until softened, about 10-15 minutes.

   Uns 15 min

   Nota de cuina: Cooking the beets separately helps preserve their vibrant color.

4. 4

   Stir in the tomato paste and apple cider vinegar with the sautéed vegetables and cook for another 5 minutes.

   Uns 5 min

   Nota de cuina: The vinegar brightens the flavor and helps maintain the beet's color.

5. 5

   Once the beef is tender, remove it from the pot and set aside. Strain the broth to remove the bay leaf and peppercorns, then return the broth to the pot.

   Uns 5 min

   Nota de cuina: You can shred or dice the cooked beef once it's cool enough to handle.

6. 6

   Add the shredded cabbage and diced potato to the strained broth and bring to a simmer.

7. 7

   Cook for 15-20 minutes, or until the cabbage and potato are tender.

   Uns 20 min

8. 8

   Stir in the sautéed beet mixture, minced garlic, and the cooked beef back into the pot.

9. 9

   Simmer for another 10 minutes to allow the flavors to meld.

   Uns 10 min

   Nota de cuina: Taste and adjust seasoning with more salt if needed.

10. 10

    Serve the borscht hot, garnished with fresh dill and a dollop of sour cream if desired.