Borscht (Traditional Russian and Ukrainian Beet Soup)
ID: 70a4bf0d...
A rich, vibrant Eastern European sour soup featuring beetroot as the star ingredient, yielding a stunning deep red color. This recipe uses a slowly simmered beef stock combined with raw vegetables to keep the flavor profile bright and distinct, finished with sour cream and fresh herbs.
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🍳 烹饪流程
Prepare and simmer the meat stock with aromatics and spices for 3 hours, then strain the liquid. → Boil the potatoes in the strained stock for 10-15 minutes, then add cabbage and bell pepper and cook for another 10 minutes. → Add the raw grated beetroot, carrots, onions, and canned tomatoes directly to the pot and simmer for 15 minutes. → Stir in the fresh herbs, sliced garlic, and chili pepper, simmer for 5 minutes, then cover and rest for 20 minutes. → Serve hot topped with the sliced stock meat, sour cream, and fresh parsley alongside rye bread.
烹饪步骤
简要烹饪顺序
Prepare and simmer the meat stock with aromatics and spices for 3 hours, then strain the liquid. → Boil the potatoes in the strained stock for 10-15 minutes, then add cabbage and bell pepper and cook for another 10 minutes. → Add the raw grated beetroot, carrots, onions, and canned tomatoes directly to the pot and simmer for 15 minutes. → Stir in the fresh herbs, sliced garlic, and chili pepper, simmer for 5 minutes, then cover and rest for 20 minutes. → Serve hot topped with the sliced stock meat, sour cream, and fresh parsley alongside rye bread.
开场介绍
A rich, vibrant Eastern European sour soup featuring beetroot as the star ingredient, yielding a stunning deep red color. This recipe uses a slowly simmered beef stock combined with raw vegetables to keep the flavor profile bright and distinct, finished with sour cream and fresh herbs.
步骤 1
Rinse the meat and place it into a large pot filled with cold filtered water. Add one medium carrot, one medium onion, bay leaf, coriander seeds, thyme, black pepper peas, and salt.
步骤 2
Bring the stock to a boil, then reduce the heat to a minimum to maintain a low simmer. Keep the pot uncovered to keep the stock clear and preserve the color of the ingredients. Simmer for about 3 hours.
步骤 3
Once the stock is ready, remove it from the heat. Take out the boiled meat and vegetables (onion and carrot), then strain the liquid through a fine-mesh sieve into another pot.
步骤 4
Pour the strained stock back into the pot. Add hot boiled water if necessary to top it up, bring to a boil, add a spoonful of salt, and stir in the diced potatoes. Cook for 10-15 minutes.
步骤 5
Add the finely shredded cabbage and chopped bell pepper. Bring the pot back to a boil, reduce the heat, and let it cook for about 10 minutes.
食材清单
重要提醒
Do not cover the pot while simmering the meat stock; keeping it open prevents the broth from turning cloudy and preserves a clean taste.
This version does not sauté the vegetables first, allowing each vegetable to retain its bright, distinct flavor and texture in the soup.
Letting the borscht rest covered for 20 minutes after turning off the heat is crucial for the soup to achieve its iconic, well-rounded flavor.
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