Ingredients with Measurements:
- 1 pound beef chuck, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 beets, peeled and grated
- 2 potatoes, peeled and diced
- 1/2 head of cabbage, chopped
- 1 can of diced tomatoes
- 4 cups of beef broth
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Special equipment needed:
- Large pot
- Grater
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion, carrots, and garlic to the pot and cook until the vegetables are softened.
3. Add the grated beets, diced potatoes, and chopped cabbage to the pot. Stir to combine.
4. Pour in the beef broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. Add the red wine vinegar and season with salt and pepper to taste.
6. Let the borscht simmer for an additional 10-15 minutes, or until the vegetables are tender.
7. Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the borscht.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- You can use chicken or vegetable broth instead of beef broth.
- You can use canned beets instead of fresh beets.
- You can use canned or frozen corn instead of cabbage.
Variations:
- Add a can of kidney beans for extra protein.
- Use smoked sausage instead of beef for a smoky flavor.
- Add a tablespoon of paprika for a spicier borscht.
Tips and tricks:
- Grate the beets on a separate cutting board to avoid staining your countertop.
- Let the borscht simmer for at least 30 minutes to allow the flavors to meld together.
- Serve with a side of crusty bread for dipping.
Storage instructions:
Store any leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the borscht in a pot over medium heat until heated through.
Presentation ideas:
Serve the borscht in individual bowls with a dollop of sour cream and a sprinkle of fresh dill on top.
Garnishes:
Fresh dill and sour cream.
Pairings:
Crusty bread and a side salad.
Suggested side dishes:
Crusty bread and a side salad.
Troubleshooting advice:
- If the borscht is too thick, add more broth or water to thin it out.
- If the borscht is too thin, let it simmer for a few more minutes 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.
Food history:
Kostromskoy Borscht is a traditional Russian soup that originated in the Kostroma region of Russia. It is typically made with beets, cabbage, and beef.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with a side of crusty bread and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian