Borscht
Difficulty: Medium
Time: 90 min. preparation time, 0 min. baking time
Nutrition: Calories ca 252 / Protein 16g / Carbohydr. 9g / Fat 16g
Ingredients (8 servings)
| 500 g | beef (e.g., sirloin, tenderloin) |
| 200 g | pork belly |
| 400 g | beets (pre-cooked) |
| 0.5 head | cabbage |
| 400 g | tomatoes |
| 1 bunch | parsley |
| 1 | chili |
| 3 | onions (red) |
| 200 g | carrots |
| 100 g | celery root |
| 1 l | water |
| 3 | bay leaves |
| 500 ml | beet juice |
| 1 tsp | allspice |
| 5 tbsp | red wine vinegar |
| salt | |
| pepper | |
| sour cream for serving (optional) | |
| vegetable oil for frying |
Utensils
measuring cup, strainer, 2 large saucepans, cooking spoon, cutting board, knife
Wine Tip
Bordeaux
A Cru Bourgeois or a similar cuvee can be found anywhere. Beetroot and celery pair extremely well with red wine. However, be careful with the chili, as too much may conflict with the tannins.
Step 1
Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.
cutting board, knife
1 bunch parsley / 1 chili / 0.5 head cabbage / 3 onions / 400 g beets / 200 g carrots / 400 g tomatoes / 100 g celery root
Step 2
Cut pork and beef into large cubes.
200 g pork belly / 500 g beef
Step 3
In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 – 30 min.
large saucepan, cooking spoon
1 l water / 3 bay leaves / salt / pepper
Step 4
In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 – 7 min. until tender.
large saucepan, cooking spoon
vegetable oil for frying
Step 5
Deglaze pan with beet juice and allow to reduce for approx. 15 – 20 min.
500 ml beet juice
Step 6
Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 – 15 min.
measuring cup, strainer
Step 7
Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.
1 tsp allspice
Step 8
Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.
5 tbsp red wine vinegar / sour cream for serving