Traditional Russian & Ukrainian Borscht
ID: 94ac7620...
A hearty and authentic traditional Borscht soup cooked outdoors over an open fire. This rich soup features tender lamb meat, fresh cabbage, earthy beets, potatoes, carrots, and onions, resulting in a comforting and vibrant red beet soup.
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🍳 調理の流れ
Prep all the vegetables by chopping the cabbage, carrots, potatoes, onions, and beets. → Sear the lamb meat in oil, then simmer it in a large pot of water for 30 minutes, skimming off any foam. → Sauté the onions, carrots, tomato paste, and beets in a separate pan until soft and tender. → Remove bones from the broth, add potatoes, cabbage, and shredded lamb meat, and simmer. → Combine the sautéed beet mixture and bay leaves into the broth, simmer for 10 minutes, and serve.
調理手順
簡単な手順
Prep all the vegetables by chopping the cabbage, carrots, potatoes, onions, and beets. → Sear the lamb meat in oil, then simmer it in a large pot of water for 30 minutes, skimming off any foam. → Sauté the onions, carrots, tomato paste, and beets in a separate pan until soft and tender. → Remove bones from the broth, add potatoes, cabbage, and shredded lamb meat, and simmer. → Combine the sautéed beet mixture and bay leaves into the broth, simmer for 10 minutes, and serve.
イントロ
A hearty and authentic traditional Borscht soup cooked outdoors over an open fire. This rich soup features tender lamb meat, fresh cabbage, earthy beets, potatoes, carrots, and onions, resulting in a comforting and vibrant red beet soup.
ステップ 1
Chop the lamb meat and ribs into medium-sized chunks.
ステップ 2
Finely shred the cabbage and set it aside.
ステップ 3
Dice the carrots into small pieces.
ステップ 4
Thoroughly wash the chopped lamb meat in cold water to clean it.
ステップ 5
Heat olive oil in a large kazan (wok) and sear the lamb meat until browned, then remove the meat and set it aside.
材料リスト
重要なメモ
Searing the lamb meat before boiling enhances the depth of flavor in the broth.
Constantly skim off the impurities and foam that rise to the top of the boiling soup to keep the broth clear.
Sautéing the beets separately with tomato paste helps preserve their bright crimson color and sweet flavor in the final soup.
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