Borscht (Ukrainian Beet Soup with Beef Short Ribs)
ID: f9b0c48b...
A rich and comforting Ukrainian beet soup made with slow-braised beef short ribs. By cooking the beef broth and fresh vegetables in two separate stages, the final dish retains perfect textures, vibrant colors, and a beautifully balanced sweet and sour flavor profile.
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🍳 요리 흐름
Roast the beef bones in the oven and brown the short ribs in a hot pot with seasoning. → Sauté the chunky stock vegetables with tomato and anchovy purée, then simmer with the beef, bones, and water for 3 hours. → Strain the stock, discard the stock vegetables, keep the beef, and skim the fat from the stock (ideally after chilling overnight). → Gently sweat fresh diced carrots, celery, onion, and parsnip, then add the beef stock, minced garlic, raw beetroot, potatoes, cabbage, and diced beef. → Simmer for 20 minutes, and finish by stirring in red wine vinegar to taste before serving.
조리 단계
간단한 조리 순서
Roast the beef bones in the oven and brown the short ribs in a hot pot with seasoning. → Sauté the chunky stock vegetables with tomato and anchovy purée, then simmer with the beef, bones, and water for 3 hours. → Strain the stock, discard the stock vegetables, keep the beef, and skim the fat from the stock (ideally after chilling overnight). → Gently sweat fresh diced carrots, celery, onion, and parsnip, then add the beef stock, minced garlic, raw beetroot, potatoes, cabbage, and diced beef. → Simmer for 20 minutes, and finish by stirring in red wine vinegar to taste before serving.
소개
A rich and comforting Ukrainian beet soup made with slow-braised beef short ribs. By cooking the beef broth and fresh vegetables in two separate stages, the final dish retains perfect textures, vibrant colors, and a beautifully balanced sweet and sour flavor profile.
단계 1
Preheat the oven to 180°C (360°F) fan. Separate the bones from the beef short ribs and roast the bones on a tray on the top shelf of the oven until well browned.
단계 2
Add a generous amount of vegetable oil to a pot over high heat. Season the short rib meat with salt and black pepper, then sear them in the pot until thoroughly browned on all sides.
단계 3
Remove the browned beef and set aside to rest. Lower the stove heat to medium-high, then add the large chunks of carrots, celery, and onion to the same pot. Season with salt and cook until nicely browned.
단계 4
Add the roughly chopped garlic to the pot and cook for about another minute until translucent.
단계 5
Add the tomato purée and salted anchovy purée to the vegetables. Stir well and cook to evaporate some of the moisture and concentrate the flavor.
재료 목록
중요 사항
Preparing the beef broth separately from the final soup vegetables prevents the vegetables from disintegrating during the long 3-hour braise.
Roasting the bones in the oven before boiling adds a deep, savory, roasted dimension to the broth.
Salted anchovy purée adds an incredible punch of natural umami that enhances the meatiness of the beef, without leaving any fishy taste.
Resting the strained stock in the fridge overnight solidifies the fat on top, making fat-skimming effortless and yielding a much cleaner, less greasy soup.
Using raw, unroasted beetroot preserves the fresh, earthy beet flavor and allows you to adjust the final acidity precisely with red wine vinegar.
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