Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 beet, peeled and chopped
- 1/2 head of cabbage, chopped
- 1 can of diced tomatoes (14 oz)
- 1 tablespoon of tomato paste
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1/4 cup of red wine vinegar
- 6 cups of beef broth
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, add the onion and garlic and sauté until the onion is translucent.
3. Add the carrots, potatoes, beet, and cabbage to the pot and stir to combine.
4. Add the can of diced tomatoes, tomato paste, bay leaves, thyme, paprika, red wine vinegar, and beef broth to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the vegetables are tender and the beef is cooked through.
6. Remove the bay leaves from the pot and season with salt and pepper to taste.
7. Serve the borscht hot with a dollop of sour cream and some fresh dill for garnish.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or stew meat
- Red wine vinegar can be substituted with apple cider vinegar
- Cabbage can be substituted with kale or Swiss chard
Variations:
- Vegetarian version: omit the beef and use vegetable broth instead of beef broth
- Spicy version: add some chopped jalapeño or red pepper flakes to the pot
- Creamy version: add some heavy cream or coconut milk to the pot before serving
Tips and tricks:
- To save time, use pre-cut vegetables or a food processor to chop them quickly
- Borscht tastes even better the next day, so make a big batch and enjoy it for a few days
- Serve with some crusty bread or crackers on the side
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the borscht in a pot over low heat until heated through.
Presentation ideas:
Serve the borscht in a bowl with a dollop of sour cream and some fresh dill on top.
Garnishes:
Sour cream and fresh dill
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the borscht is too thick, add more beef broth or water to thin it out
- If the borscht is too thin, let it simmer for a bit longer to reduce the liquid
Food safety advice:
- Make sure the beef is cooked through before serving
- Store leftover borscht in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours
Food history:
Borscht is a traditional soup that originated in Eastern Europe, particularly in Ukraine and Russia. It is made with beets, cabbage, and other vegetables, and often includes meat or sausage. Borscht is a staple dish in many Eastern European countries and is enjoyed around the world.
Flavor profiles:
Borscht has a sweet and sour flavor profile, thanks to the beets and vinegar. It is also slightly earthy and savory, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the borscht as a main dish for lunch or dinner, or as a starter for a larger meal.
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Region: Ukrainian