Ingredients with Measurements:
- 1 lb. of beef chuck, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 parsnip, peeled and chopped
- 1 small head of cabbage, chopped
- 2 medium beets, peeled and grated
- 2 tbsp. of tomato paste
- 1 bay leaf
- 1 tsp. of dried thyme
- 1 tsp. of paprika
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 8 cups of beef broth
- 1/2 cup of sour cream
- 2 tbsp. of chopped fresh dill
Special equipment needed:
- Large pot
- Grater
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the carrots, celery, parsnip, and cabbage to the pot and cook until the vegetables are slightly softened.
4. Add the grated beets, tomato paste, bay leaf, thyme, paprika, salt, and black pepper to the pot and stir to combine.
5. Pour in the beef broth and bring the mixture to a boil.
6. Reduce the heat to low and let the borscht simmer for about 1 hour, or until the beef is tender and the vegetables are fully cooked.
7. Remove the bay leaf from the pot and discard.
8. Ladle the borscht into bowls and top each bowl with a dollop of sour cream and some chopped fresh dill.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the borscht.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- You can use pork or chicken instead of beef.
- You can use vegetable broth instead of beef broth.
- You can use Greek yogurt instead of sour cream.
Variations:
- You can add some diced potatoes to the pot for a heartier borscht.
- You can add some chopped mushrooms to the pot for a richer flavor.
- You can add some cooked beans to the pot for extra protein.
Tips and tricks:
- You can make this borscht ahead of time and store it in the fridge for up to 3 days.
- You can freeze this borscht for up to 3 months.
- You can serve this borscht with some crusty bread for dipping.
Storage instructions:
Store the borscht in an airtight container in the fridge 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 bowls with a dollop of sour cream and some chopped fresh dill on top.
Garnishes:
Garnish each bowl of borscht with some chopped fresh dill.
Pairings:
This borscht pairs well with some crusty bread and a glass of red wine.
Suggested side dishes:
You can serve this borscht with some boiled potatoes or some pierogi.
Troubleshooting advice:
If the borscht is too thick, you can add some more broth or water to thin it out.
Food safety advice:
Make sure to cook the beef and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Mazurski Borscht is a traditional Polish soup that originated in the Masuria region of Poland.
Flavor profiles:
This borscht has a rich and savory flavor with a slightly sweet and earthy taste from the beets.
Serving suggestions:
Serve this borscht as a main course for lunch or dinner.
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Region: Polish