Classic Beef Borscht
ID: f939e6d5...
A traditional, hearty Ukrainian beet soup passed down through generations. It features tender beef tri-tip, potatoes, cabbage, and sweet beets simmered in a flavorful tomato-beef broth, garnished with sour cream and fresh dill.
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🍳 요리 흐름
Sear the beef cubes in olive oil and set aside. → Sauté celery, carrots, and onions in butter, then stir in garlic, cumin, coriander, and sugar. → Return the beef to the pot along with the diced beets, broth, water, and tomato sauce; simmer covered for 1 hour. → Add potatoes and cook for 15 minutes, then stir in cabbage, parsley, and dill for the final 2 minutes. → Serve hot with sour cream and extra fresh herbs.
조리 단계
간단한 조리 순서
Sear the beef cubes in olive oil and set aside. → Sauté celery, carrots, and onions in butter, then stir in garlic, cumin, coriander, and sugar. → Return the beef to the pot along with the diced beets, broth, water, and tomato sauce; simmer covered for 1 hour. → Add potatoes and cook for 15 minutes, then stir in cabbage, parsley, and dill for the final 2 minutes. → Serve hot with sour cream and extra fresh herbs.
소개
A traditional, hearty Ukrainian beet soup passed down through generations. It features tender beef tri-tip, potatoes, cabbage, and sweet beets simmered in a flavorful tomato-beef broth, garnished with sour cream and fresh dill.
단계 1
Heat a large soup pot over medium-high heat, add olive oil, and sear the cubed beef tri-tip in batches until browned. Season with salt and pepper, then remove the beef and set aside.
단계 2
In the same pot, melt the butter. Add the chopped celery, carrots, and sweet onion. Sauté for 4 to 5 minutes until the onion is translucent and the carrots are tender.
단계 3
Stir in the minced garlic, ground cumin, ground coriander, and sugar. Sauté for 30 seconds to release the fragrance of the spices.
단계 4
Return the seared beef to the pot, then add the finely diced beets.
단계 5
Pour in the beef broth and water. Season with salt (about 1.5 teaspoons) and black pepper.
재료 목록
중요 사항
Searing the beef in batches prevents overcrowding and ensures a nice brown crust on the meat, which deepens the soup's flavor.
Beets provide the signature rich red color of borscht; finely dicing them allows them to cook thoroughly and blend nicely into the broth.
You can adjust the amount of water (from 4 to 8 cups) depending on how thick or thin you prefer your soup.
Young or baby potatoes are highly recommended for this recipe as they hold their texture and taste delicious.
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