Borscht

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Borscht is not just a dish, but also a form of expressing religious feelings through food. It serves as a means of distinguishing Eastern Slavic peoples while simultaneously being something that unites all these nations. The question lies purely in the epithets. However, the most important aspect of any borscht is not its national affiliation, but whether it is delicious or not. This recipe can be considered basic: meat broth, beets with tomato paste, and fresh shredded cabbage added at the end.

Ingredients

Beef chuck roast - 25 oz
Veal Tenderloin - 10 oz
Carrot - 1 piece
Onion - 1 head
Sweet Pepper - 1 piece
Beetroot - 1 piece
White Cabbage - 10 oz
Potato - 5 oz
Passata Tomato Sauce - 1 tablespoon
Safflower Oil - 2 spoons
Bay leaf - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the meat in a large pot, cover with 3 liters of water, bring to a boil, and simmer for 1.5 hours.

Step 2

Chop the pepper.

Step 3

Grate the carrot, chop the onion into small cubes, and sauté until golden. Add to the pot along with the chopped bell pepper.

Step 4

After 10 minutes, add the chopped potatoes.

Step 5

Grate the beetroot and sauté for about 10 minutes. Add tomato paste, cover with a lid, and simmer for another 20 minutes. Add it to the borscht 10 minutes after the potatoes. Cook for another 10 minutes.