Beetroot Soup with Veal and Prunes
⏳ Time
1 hour
🥕 Ingredients
21
🍽️ Servings
2
Description
A vibrant, rich beetroot soup made from two broths — beef and chicken. This recipe comes from a renowned chef at a popular American restaurant.
Ingredients
- Bone-in Beef - 14.1 oz
- Water - 1 qt
- Chicken Broth - 13 fl oz
- Beetroot - 2 fl oz
- White Cabbage - 5.6 oz
- Potato - 2.8 oz
- Carrot - 1.8 oz
- Beetroot - 5.6 oz
- Passata Tomato Sauce - 4.8 oz
- Vegetable Oil - 1 fl oz
- Onion - 1.8 oz
- Sauerkraut - 2.8 oz
- Sweet Pepper - 1.8 oz
- Garlic - 1.4 oz
- Prunes - 0.5 oz
- Sour Cream - 1.1 oz
- Ground coriander - 0.1 oz
- Bay leaf - 0.1 oz
- Sugar - 0.1 oz
- Ocean salt - 0.1 oz
- Ground Black Pepper - 0 oz
Step by Step guide
Step 1
Boil the beef with the bone. Remove it from the broth and cut the meat into small pieces.
Step 2
Mix the beef and chicken broths in a 1:1 ratio. Add coriander, salt, and pepper, and let it simmer over low heat.
Step 3
Julienne the carrot and bell pepper, finely chop the onion, and grate the beetroot on a fine grater.
Step 4
Place the vegetables in a preheated skillet coated with olive oil. Sauté slowly, stirring occasionally. Add the tomato paste to the vegetables and let it simmer for a bit.
Step 5
Dice the potatoes and add them to the broth. Next, slice the fresh cabbage into strips and add it along with the sauerkraut to the broth.
Step 6
After about 5 minutes, add the cooked onion, carrot, bell pepper, and beet to the broth, stirring gently. Pour in the beet juice for color. Add the beef and let it simmer on low heat for another 5 minutes.
Step 7
When serving, ladle the borscht into a bowl, add small pieces of prunes, and garnish with finely chopped herbs. Serve with sour cream.
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