Classic Russian Borscht

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

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.

   Ca. 1 t.

   Kokkens note: 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.

   Ca. 15 min.

   Kokkens note: 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.

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 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.

   Ca. 10 min.

   Kokkens note: 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.