Beef Borscht
ID: ef468d7e...
A classic, hearty Eastern European soup where the deep flavor comes from a rich, homemade beef bone stock and a caramelized vegetable sofrito, rather than just the beets. It offers layers of earthy, sweet, and sour complexity, finished with cool sour cream.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
🍳 調理の流れ
Broil marrow bones and sear beef shins, then simmer with beer and water to make a rich stock; strain and chill overnight to easily degrease. → Roast foil-wrapped beets at 350°F until tender, then peel and grate. → Sauté carrots and onions separately until sweet and caramelized, then cook down with garlic and tomatoes to make the sofrito. → Simmer potatoes, carrots, and cabbage in the degreased stock until tender. → Combine the vegetables with the beef, beets, sofrito, and water, let rest for 30 minutes, and serve with sour cream, bacon, and dill.
調理手順
簡単な手順
Broil marrow bones and sear beef shins, then simmer with beer and water to make a rich stock; strain and chill overnight to easily degrease. → Roast foil-wrapped beets at 350°F until tender, then peel and grate. → Sauté carrots and onions separately until sweet and caramelized, then cook down with garlic and tomatoes to make the sofrito. → Simmer potatoes, carrots, and cabbage in the degreased stock until tender. → Combine the vegetables with the beef, beets, sofrito, and water, let rest for 30 minutes, and serve with sour cream, bacon, and dill.
イントロ
A classic, hearty Eastern European soup where the deep flavor comes from a rich, homemade beef bone stock and a caramelized vegetable sofrito, rather than just the beets. It offers layers of earthy, sweet, and sour complexity, finished with cool sour cream.
ステップ 1
Prepare the beef marrow bones by rinsing and drying them with paper towels, rub with oil, and broil in the oven until browned on both sides (about 5-10 minutes per side).
ステップ 2
Set a large 8-quart pot over high heat with some oil. Salt the dried beef shins on all sides and sear them without disturbing until well-browned, about 3 minutes per side.
ステップ 3
Add the browned marrow bones, beer, water, bay leaves, and the rendered fat from the bone-roasting sheet into the pot. Bring to a boil, then reduce to a very gentle simmer and cook uncovered for 2.5 hours.
ステップ 4
Check if the meat is fork-tender. Remove the meat to a bowl and cover with some stock. Optionally simmer the remaining bones for another 3 hours to extract more gelatin. Strain the stock, allow it to cool, and refrigerate overnight along with the meat.
ステップ 5
Preheat the oven to 350°F (177°C). Wrap the thoroughly washed beets tightly in foil and bake on a baking sheet for 40-80 minutes until they can be easily pierced with a knife. Cool, rub off the skins, and grate them.
材料リスト
重要なメモ
Preparing the beef stock a day in advance allows the fat to solidify at the top overnight, making it effortless to remove.
Caramelizing the carrots and onions separately is key to creating the sweet flavor base characteristic of great Russian soups.
Borscht tastes even better the next day as the flavors continue to marry and mature in the refrigerator.
Authentic borscht is eaten by completely mixing the sour cream into the soup, turning it a vibrant pink color.
コミュニティコメント
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...