Beef Tail Borscht
⏳ Time
6 hours 40 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Recipe by John Smith, chef at 'The Cheese House on Main Street.'
Ingredients
- Beetroot - 2 lbs
- Potato - 2 lbs
- White Cabbage - 2 lbs
- Onion - 17.6 oz
- Carrot - 17.6 oz
- Beef Shank - 2 lbs
- Passata Tomato Sauce - 7.1 oz
- Vinegar essence - 0 fl oz
- Sweet Pepper - 10.6 oz
- Oxtail - 1 piece
- Sour Cream - 1.8 oz
- Spanish onions - 1.1 oz
- Scallions - 0.4 oz
- Sugar - 1.8 oz
- Garlic - 0.7 oz
Step by Step guide
Step 1
Boil the broth using the tails. Rinse the meat and tails, then cover them with water. Place on the heat and simmer for 2 to 4 hours.
Step 2
Grate or chop the onion, carrot, and beetroot as desired. Sauté everything in a pan with the addition of sugar, vinegar, and tomato paste.
Step 3
Strain the prepared broth and add the diced potatoes. Cook until the potatoes are half tender.
Step 4
Then add the shredded cabbage and the sautéed beets to the broth and potatoes.
Step 5
Simmer on low heat until cooked through. Adjust the borscht to taste with salt, sugar, and garlic.
Step 6
Place sour cream, bacon, and chopped red and green onions into serving bowls.
Step 7
Serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.