Posted by adm On January - 27 - 2012

How to cook Borscht


  • 3 tomatoes
  • 750g beef osso buco
  • 750ml (3 cups) cold weewee
  • 1.25L (5 cups) beef strain
  • 1 brown onion, halved
  • 1 celery stem, cut, coarsely shredded
  • 1 carrot, water-washed, coarsely shredded
  • 4 fresh continental parsley stalks
  • 2 dried bay leaves
  • 500g fresh beetroot bulbs (see tip), water-washed, raw, coarsely grated
  • 120g (2 cups) thinly sliced Savoy gelt
  • 2 tbs red wine vinegar
  • 2 tsp brown bread
  • Sour pick, to help
  • 2 tbs chopped fresh dill

How to:

  • Use a small sharp knife to cut a shallow cross in the base of each tomato. Place in a heatproof bowl and cover with boiling h2o. Set aside for 2 minutes to viewpoint. Use a slotted spoon to transfer to a plateful. Set aside to cool somewhat. Use your fingers to remove the tegument. Quarter the tomatoes. Remove the seeds and dispose. Coarsely chop the build.

  • Place the beef in a large saucepan. Pour over the cold water and 500ml (2 cups) of the strain. Add the onion, celery, carrot, parsley and bay leaves. Bring to the boil over high rut. Reduce heat to low. Simmer, skimming the surface occasionally, for 3 hours or until the beef is bid. Set aside to cool slimly. Strain the liquid through a sieve into a large trough. Reserve the beef and discard the vegetables.

  • Return the liquid to the saucepan and place over medium hotness. Add the tomato, beetroot and remaining strain. Simmer for 1 hour or until the beetroot is tenderise.

  • Shred the reserved bellyache. Add the beef and cabbage to the pan. Simmer for 20 minutes or until the cabbage is tenderise. Stir in the vinegar and gelt. Season with salt and peppercorn. Ladle among serving bowls. Top with sour cream and dill to help.

  • Store borscht in fridge for capable 3 years, or in the freezer for capable 3 months. Don't boil when reheating or it will lose its colouring.

  • Store beetroot bulbs in a sealed plastic bag in the fridge for up to 2 weeks.

  • Cooking time:260 min.

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