FOUR-GENERATIONS BORSCHT
Steps:
- 1. Season blade roast with salt and pepper, add to heavy dutch oven with 250ml of beef stock. Roast at 325F for 40min and then for approx. 2 more hours at 250F. Until connective tissue is soft and melted, but meat is not mushy. When cooled, shred/chop meat into large cubes (approx 5cm x 2cm). Reserve cooking liquid and add to borscht at any time in the cooking process. 2. Bring stock to boil and add first group of aromatic ingredients (dill stems, spices, lemon etc.) boil, covered, for 20min or until flavours have diffused into beef stock. Strain beef stock. Return to simmer. 3. -Add Spanish onion, once soup has returned to simmer, simmer, covered, for 10 min. -Add tomatoes and beets, once soup has returned to simmer, simmer, covered, for 3min. -Add carrots, once soup has returned to simmer, simmer, covered, for 3min. -Add cabbage, once soup has returned to simmer, simmer, covered, for 4min. -Add potato, once soup has returned to simmer, simmer, covered, for 8 min or until potato almost cooked. -Add chopped dill, simmer 2min. -Add cooked beef from step 1, simmer 1min. -Add lemon juice, salt to taste 4. Serve immediately or remove from heat and cool for later use. Do not allow the vegetables to be overcooked with prolonged heating. Serve with spoonfuls of sour cream, and rich yeast buns. Alternatively, sour cream can be added directly into soup before serving, 1 tbsp per 200mL of soup.
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Miliam Mutizha
[email protected]I'm not sure about this borscht recipe. It seems like it has a lot of ingredients.
MR ZERO
[email protected]This borscht looks delicious! I can't wait to try it.
Md jorip
[email protected]I love the beautiful red color of this borscht. It's so inviting and makes me want to eat it.
Jolil hossain
[email protected]This borscht is so flavorful and comforting. It's the perfect soup for a cold winter day.
Joffie Stoffels
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover beets.
Ameer Abbass
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ahmad Ullah
[email protected]I love the addition of dill and sour cream to this borscht. It really adds a nice touch of flavor and richness.
MD Abu Raihan islam
[email protected]This borscht is a labor of love, but it's worth it. The soup is so flavorful and satisfying, and it's perfect for a cold winter day.
Harry Swick
[email protected]I'm not a huge fan of beets, but I loved this borscht! The sweetness of the beets is perfectly balanced by the sourness of the vinegar and the earthiness of the cabbage.
Amanda tully
[email protected]This is the best borscht I've ever had! The flavors are so rich and complex, and the soup is perfectly balanced. I can't wait to make it again.
eslam isso
[email protected]I've been making this borscht for years, and it's always a hit with my family and friends. The key is to use good-quality ingredients and to let the soup simmer for a long time so that the flavors can develop.
Kiran Rajpoot
[email protected]This borscht recipe is a keeper! It's hearty, flavorful, and so easy to make. I love that it uses simple ingredients that I always have on hand.