Borscht with Black Croutons and Garlic
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
12
Description
You can serve finely chopped parsley and a mixture of crushed garlic and vegetable oil separately with the borscht.
Ingredients
- Beef chuck roast - 2 lbs
- Onion - 1 head
- Bay leaf - to taste
- Green peppercorns - to taste
- Beetroot - 1 piece
- Salad Potatoes - 3 pieces
- Turnips - 5 pieces
- White Cabbage - ½ head
- Sugar - to taste
- Garlic - 7 cloves
- Meyer Lemon Juice - to taste
- Parsley - to taste
- Unrefined Sunflower Oil - 3 tablespoons
- Unrefined Sunflower Oil - ½ cup
- Borodinsky Bread - 1 piece
- Lard - 7.1 oz
Step by Step guide
Step 1
First, boil a large pot of strong beef broth. Add the carrot, onion, bay leaf, and black peppercorns to taste. Remove the vegetables from the broth and discard them, separate the meat from the bones and membranes, cut it into pieces, and set aside for later.
Step 2
Add one peeled beet cut in half to the broth, boil until it releases its color, then remove and discard.
Step 3
Cut the potatoes into sticks and add them to the broth.
Step 4
In refined vegetable (sunflower) oil, fry the lard (cut into strips) until crispy. Remove the cracklings with a slotted spoon and add them to the broth.
Step 5
In the remaining fat, fry the julienned carrots until golden, carefully remove them, and add to the broth.
Step 6
Cut the second beet into sticks and fry it in the same fat until soft, then add it along with the fat to the pot.
Step 7
Blanch and cut fresh tomatoes into wedges, shred fresh cabbage, and add them to the broth as well.
Step 8
Taste the broth, add salt, taste again, and if it’s not sweet enough, add sugar or honey; if it’s not sour enough, add lemon juice, and taste again.
Step 9
Once the cabbage becomes softer, add fresh chopped parsley and sliced garlic.
Step 10
Turn off the heat and let it sit for 15 minutes while frying croutons from Borodinsky bread in fragrant unrefined sunflower oil.
Step 11
Distribute the cooked meat into bowls, ladle the borscht, and enjoy with sour cream and garlic-rubbed croutons.
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