Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
- 2 cups water
- 1 large potato, peeled and diced
- 1 small head of cabbage, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- Sour cream, for serving
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, beef broth, water, potato, cabbage, bay leaf, thyme, paprika, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and let simmer for 1 hour.
4. After 1 hour, remove the bay leaf and add the red wine vinegar and parsley to the pot. Stir to combine.
5. Serve hot with a dollop of sour cream on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 240
Fat: 10g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 1300mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 8g
Protein: 20g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add diced beets to the pot for a more traditional borscht flavor.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of drained and rinsed kidney beans for added protein.
Tips and Tricks:
- For a richer flavor, brown the beef in batches and do not overcrowd the pot.
- Use a sharp knife to chop the vegetables evenly.
- Let the borscht simmer for at least 1 hour to allow the flavors to meld together.
Storage Instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the borscht in a pot over low heat until heated through.
Presentation Ideas:
Serve the borscht in individual bowls and garnish with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
- Sour cream
- Fresh parsley
- Crusty bread
Pairings:
- Rye bread
- Pickles
- Boiled potatoes
Suggested Side Dishes:
- Pierogi
- Kielbasa
- Blintzes
Troubleshooting Advice:
- If the borscht is too thick, add more water or broth to thin it out.
- If the borscht is too thin, let it simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Dorozhny Borscht is a traditional Ukrainian soup that is typically made with beets, cabbage, and beef. It is a hearty and comforting dish that is perfect for cold winter days.
Flavor Profiles:
This borscht is savory and slightly sweet, with a tangy note from the red wine vinegar.
Serving Suggestions:
Serve the borscht as a main course for lunch or dinner. It is also a great option for a cozy family meal or a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Ukrainian