Traditional Ukrainian Borscht
ID: ff1c11a6...
A rich and deeply comforting traditional Ukrainian borscht cooked in a rustic outdoor cauldron over an open fire. It features a flavorful beef bone broth packed with vibrant beets, cabbage, potatoes, carrots, and finished with fresh herbs and a signature dollop of sour cream.
等待影片載入...
食譜由 AI 生成，版權歸原創作者所有，歡迎訂閱原頻道支持創作者
🍳 烹飪流程
Boil beef shanks in water for 1-2 hours to create a rich broth, skimming foam and adding whole onions and salt. → Remove the bones and strain the broth, then saute onions, tomatoes, garlic, beetroots, and carrots in the cauldron. → Reintroduce the broth with wine vinegar, then add the chopped meat, extracted bone marrow, and cubed potatoes. → Season with bay leaves and pepper, add the shredded cabbage, and simmer until tender. → Stir in fresh chopped herbs and serve hot with sour cream.
烹飪步驟
簡短烹飪順序
Boil beef shanks in water for 1-2 hours to create a rich broth, skimming foam and adding whole onions and salt. → Remove the bones and strain the broth, then saute onions, tomatoes, garlic, beetroots, and carrots in the cauldron. → Reintroduce the broth with wine vinegar, then add the chopped meat, extracted bone marrow, and cubed potatoes. → Season with bay leaves and pepper, add the shredded cabbage, and simmer until tender. → Stir in fresh chopped herbs and serve hot with sour cream.
開場介紹
A rich and deeply comforting traditional Ukrainian borscht cooked in a rustic outdoor cauldron over an open fire. It features a flavorful beef bone broth packed with vibrant beets, cabbage, potatoes, carrots, and finished with fresh herbs and a signature dollop of sour cream.
步驟 1
Pour water into a large cauldron over the campfire and bring to a boil. Add the beef bone-in shanks to the water.
步驟 2
As the broth heats up and starts boiling, regularly skim off the thick foam and impurities from the surface.
步驟 3
Add two whole peeled onions and a handful of coarse salt to the broth. Cover and let it simmer for 1 to 2 hours until the meat is completely tender.
步驟 4
Remove the tender beef bones from the pot and place them on a tray. Carefully pour the rich broth into a separate clean container and set aside.
步驟 5
In the empty hot cauldron, heat the vegetable oil. Add the chopped onions and saute until soft and translucent, then add the chopped tomatoes and cook them down.
材料清單
重要提醒
Boiling the marrow bones for 1-2 hours is essential to extract the gelatin and create a deep, flavorful broth base.
Using wine vinegar is a key trick to lock in the vibrant red pigment of the beets, preventing them from turning pale during cooking.
Do not discard the bone marrow; scraping it out and stirring it into the soup gives the broth an incredibly rich, buttery depth.
Cabbage is added near the end to ensure it retains a pleasant, slightly tender-crisp texture instead of becoming mushy.
社群評論
請登入以加入討論並賺取 XP！
載入評論中...