Borscht
Equipment
Ingredients
Vegetables
beet (raw)
2 piece
cabbage (raw)
300 g
potato (raw)
4 piece
carrot (raw)
2 piece
onion (raw)
2 piece
tomato (raw)
2 piece
Meat
beef brisket (raw)
500 g
Seasonings
garlic (raw)
3 clove
olive oil (liquid)
30 ml
salt (powder)
10 g
black pepper (ground)
3 g
Instructions
Prepare the broth
Place beef brisket in a large pot, cover with cold water, bring to a boil and skim off foam. Simmer for 1.5 hours until meat is tender.
Prepare vegetables
Peel and cut beets, potatoes, carrots, onion and cabbage. Grate beets and carrots, dice potatoes and onion, shred cabbage.
Sauté vegetables
Heat olive oil in a pan, add grated beets and carrots, sauté for 5 minutes. Add diced onion and continue cooking until softened.
Add tomatoes
Add diced tomatoes to the sautéed vegetables and cook for another 3 minutes until tomatoes release their juices.
Combine ingredients
Remove beef from broth, cut into pieces. Add potatoes to broth, cook for 10 minutes. Add sautéed vegetables and shredded cabbage.
Season and finish
Add salt, black pepper and minced garlic. Simmer for 5 more minutes. Serve hot with sour cream if desired.
Original recipe
Storage
Borscht tastes even better the next day as flavors develop. Store in airtight containers.
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