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 grated
- 1/2 head of cabbage, chopped
- 1 can of diced tomatoes
- 6 cups of beef broth
- 2 bay leaves
- 1 tsp of dried thyme
- 1 tsp of paprika
- 1 tbsp of red wine vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Special equipment needed:
- Large soup pot
- Grater
Step-by-step instructions:
1. In a large soup pot, brown the beef cubes over medium heat until they are browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, sauté the onion and garlic until they are soft and fragrant.
3. Add the carrots, potatoes, and grated beet to the pot and sauté for another 5 minutes.
4. Add the beef broth, diced tomatoes, bay leaves, thyme, paprika, and browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Add the chopped cabbage to the pot and simmer for another 30 minutes, or until the vegetables are tender.
6. Stir in the red wine vinegar and season with salt and pepper to taste.
7. Serve the borscht hot, garnished with a dollop of sour cream and fresh dill.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Fiber: 5g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork
- Red wine vinegar can be substituted with apple cider vinegar
Variations:
- Add cooked beans or lentils for extra protein
- Use vegetable broth instead of beef broth for a vegetarian version
- Add a dollop of horseradish for extra heat
Tips and tricks:
- To make the borscht more flavorful, brown the beef in batches instead of all at once.
- Grate the beet on the largest holes of the grater to make it easier to cook.
- Serve the borscht with a slice of crusty bread for a hearty meal.
Storage instructions:
Store the borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the borscht on the stove over low heat until it is heated through.
Presentation ideas:
Serve the borscht in individual bowls with a dollop of sour cream and fresh dill on top.
Garnishes:
Sour cream and fresh dill
Pairings:
Crusty bread, boiled potatoes, or a side salad
Suggested side dishes:
Boiled potatoes or a side salad
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 longer period of time to allow the flavors to develop.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Borscht is a traditional soup from Eastern Europe, with many variations depending on the region. Chyorny Altai borscht is a variation from the Altai Mountains in Russia, which is known for its hearty and flavorful cuisine.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve the borscht as a main course for a hearty and satisfying meal.
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Region: Russian