Kimchi Borscht 2.0
ID: 63045246...
A game-changing upgrade to the traditional Eastern European beetroot soup. By combining a rich, slow-simmered beef shank bone broth with the vibrant, spicy, and sour kick of fermented kimchi and kimchi juice, this recipe achieves an unparalleled depth of umami and flavor.
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🍳 烹飪流程
Blanch, rinse, and simmer the beef shanks with spices and aromatics for 2-3 hours to make a rich broth. → Wrap raw beets in foil and bake at 200°C (390°F) for 90 minutes; peel and grate them once cooled. → Sauté carrots and onions with tomato paste to make a soffritto; prepare potatoes, cabbage, and kimchi. → Strain the broth, chop the beef meat, and combine all prepared vegetables, broth, meat, and kimchi juice in a pot. → Simmer for 20-30 minutes, then serve with freshly grated garlic, sour cream, and dill.
烹飪步驟
簡短烹飪順序
Blanch, rinse, and simmer the beef shanks with spices and aromatics for 2-3 hours to make a rich broth. → Wrap raw beets in foil and bake at 200°C (390°F) for 90 minutes; peel and grate them once cooled. → Sauté carrots and onions with tomato paste to make a soffritto; prepare potatoes, cabbage, and kimchi. → Strain the broth, chop the beef meat, and combine all prepared vegetables, broth, meat, and kimchi juice in a pot. → Simmer for 20-30 minutes, then serve with freshly grated garlic, sour cream, and dill.
開場介紹
A game-changing upgrade to the traditional Eastern European beetroot soup. By combining a rich, slow-simmered beef shank bone broth with the vibrant, spicy, and sour kick of fermented kimchi and kimchi juice, this recipe achieves an unparalleled depth of umami and flavor.
步驟 1
Place the beef shanks in a tray, cover with boiling hot water from a kettle, and let sit for a few minutes. Pour off the dirty water and rinse the meat thoroughly under cold running water to remove coagulated blood and impurities.
步驟 2
Pour 2L of fresh water into a stockpot, add the rinsed beef shanks, and heat. Meanwhile, rinse the raw beets, wrap each tightly in aluminum foil, and bake in the oven at 200°C (390°F) for 90 minutes.
步驟 3
Once the stockpot comes to a boil, skim off any foam and impurities that rise to the surface to keep the broth clear.
步驟 4
Add 1 tsp salt, peppercorns, bay leaves, allspice berries, coriander seeds, ginger slices, and dried shiitake mushrooms to the pot. Cover with the lid slightly cracked, and simmer on low-medium heat for 2 to 3 hours.
步驟 5
Prep the soffritto: grate the carrot and slice the onion. Sauté them in a pan with 3 Tbsp olive oil on medium heat until caramelized (about 5 minutes). Add 2 Tbsp tomato paste, stir, and toast for a couple of minutes. Set the pan aside.
材料清單
重要提醒
Pre-blanching and washing the beef shanks is crucial for obtaining a clean, appetizing broth free of unsightly grey impurities.
Using gloved hands to peel the baked beets prevents your hands from staining bright red.
Adding a touch of vinegar stabilizes the acidity and helps keep the beetroot soup a beautiful, vibrant red color.
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