Komi-Permian Borscht
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0
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Beef chuck roast - 21.2 oz
- Salad Potatoes - 4 pieces
- Beetroot - 1 piece
- Onion - 1 head
- Turnips - 2 pieces
- Millet - 4 tablespoons
- Sour Cream - 3.5 oz
- Kefir - 10 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the beef brisket and pat it dry.
Step 2
Cut it along with the bone into 3–4 pieces.
Step 3
Place in a ceramic pot, cover with cold water, and put in an oven preheated to 180–392°F.
Step 4
After 20–30 minutes, add the rinsed millet, as well as the peeled, washed, and thinly sliced potatoes, beetroot, and carrots.
Step 5
Cook until ready.
Step 6
2–3 minutes before it's done, pour kefir into the soup, season with pepper and salt.
Step 7
Serve the finished borscht with sour cream.
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