Kuban Borscht with Beef Bones
⏳ Time
4 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
A great borscht that everyone knows if they've ever been to Krasnodar. This is how borscht is prepared at 'The Rustic Table' by chef John Smith.
Ingredients
- Beef hoof - 17.6 oz
- Water - 3 qt
- Potato - 7.1 oz
- White Cabbage - 17.6 oz
- Beetroot - 1 piece
- Carrot - 1 piece
- Onion - 1 head
- Sugar - 1 tablespoon
- Baking Tomatoes - 7.1 oz
- Sweet Pepper - 1 piece
- Green peppercorns - 1 piece
- Lard - 3.5 oz
- Garlic - 2 cloves
- Herbs - 1 bunch
- Vegetable Oil - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Submerge the beef in a pot of cold water. Bring to a boil, then skim off the foam and simmer on low heat for 2.5 to 3 hours.
Step 2
Strain the broth.
Step 3
Cut the slightly cooled meat into pieces.
Step 4
Sauté the beetroot, onion, and carrot. Once the vegetables are cooked, add sugar and simmer them together with the tomatoes.
Step 5
Gradually add the peeled and roughly chopped potatoes, the sautéed mixture for the borscht, the julienned sweet peppers, and the cabbage to the boiling broth. After each addition, the contents of the pot should come back to a boil before adding the next ingredient.
Step 6
Once the cabbage is added to the soup, wait for it to come to a boil and then reduce the heat.
Step 7
Simmer gently for 8–10 minutes without a vigorous boil. You can determine doneness by the texture of the cabbage; it should remain slightly crisp.
Step 8
Five minutes before the cooking time is up, add finely chopped hot pepper, lard with garlic, and chopped herbs. Season with salt. Remove from heat.
Step 9
Cover the pot with a lid. Let the borscht steep for a while.
Step 10
Serve with smoked sour cream, black bread, lard, and garlic.
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