Borsch – Beet Soup
Borsch – beet soup (~ 4 servings)
1 lbs – 7-blade steak
Cabbage – ¼ head
Beets – 3 medium
Tomatoes – 3 medium
Onion (sweet) – 1 & ½ medium size
Carrot – 1
1 tsp of lemon juice
Salt to taste (~3 tsp)
Bay leaves – 4
Peppercorns (black) – 2 tsp
Dill weed 2 tsp
1 whole root of parsley (optional, but it adds a very distinctive aroma to soup)
Vegetable oil2 tbsp
Ketchup – 1 cup
Garlic – 6 big cloves or 1 tbsp canned
Cilantro – 1 bunch
Boil meat in ~ 8-10 cups of water with 1 whole carrot , ½ onion, bay leaves, peppercorns, and dill weed for an hour after it starts boiling. Discard onion, peppercorn, bay leaves, dill weed, parsley root, and carrot*, take the meat out. Meanwhile, sauté grated beets, finely chopped onion**, 1 cup of ketchup, and lemon juice (lemon juice keeps beets’ color) until beets are tender. Once beet mixture is done, add it to broth and add chopped tomatoes, shredded cabbage, 1 cup of ketchup, and boil it all for 15 min. Add garlic and boil for 2 min, add 2/3 of the bunch of chopped cilantro, turn off the soup, and let it stay for 10 min covered. Discard meat bones and cut boiled meat in 1″ pieces, divide meat into 4 equal parts and put it in the bowl, pour borsch and serve it with freshly chopped cilantro and sour cream.
Tips:
* To speed up grating beets, use food processor with grater, to easily discard peppercorns, bay leaves, dill weed, wrap them in cheese cloth before you add them to soup, then, discard the bag after broth is made.
** To brown onion, put it into the frying pan without any oil, and fry it on high constantly stirring. Once it’s browned, add oil, grated beets, and lemon juice and fry the mixture starting on high for 2 min, then reduce to low and sauté until beets are tender.
Note: original recipe requires 2 potatoes (cut into cubes) boiled with cabbage. I excluded potatoes to cut on calories.
1 lbs – 7-blade steak
Cabbage – ¼ head
Beets – 3 medium
Tomatoes – 3 medium
Onion (sweet) – 1 & ½ medium size
Carrot – 1
1 tsp of lemon juice
Salt to taste (~3 tsp)
Bay leaves – 4
Peppercorns (black) – 2 tsp
Dill weed 2 tsp
1 whole root of parsley (optional, but it adds a very distinctive aroma to soup)
Vegetable oil2 tbsp
Ketchup – 1 cup
Garlic – 6 big cloves or 1 tbsp canned
Cilantro – 1 bunch
Boil meat in ~ 8-10 cups of water with 1 whole carrot , ½ onion, bay leaves, peppercorns, and dill weed for an hour after it starts boiling. Discard onion, peppercorn, bay leaves, dill weed, parsley root, and carrot*, take the meat out. Meanwhile, sauté grated beets, finely chopped onion**, 1 cup of ketchup, and lemon juice (lemon juice keeps beets’ color) until beets are tender. Once beet mixture is done, add it to broth and add chopped tomatoes, shredded cabbage, 1 cup of ketchup, and boil it all for 15 min. Add garlic and boil for 2 min, add 2/3 of the bunch of chopped cilantro, turn off the soup, and let it stay for 10 min covered. Discard meat bones and cut boiled meat in 1″ pieces, divide meat into 4 equal parts and put it in the bowl, pour borsch and serve it with freshly chopped cilantro and sour cream.
Tips:
* To speed up grating beets, use food processor with grater, to easily discard peppercorns, bay leaves, dill weed, wrap them in cheese cloth before you add them to soup, then, discard the bag after broth is made.
** To brown onion, put it into the frying pan without any oil, and fry it on high constantly stirring. Once it’s browned, add oil, grated beets, and lemon juice and fry the mixture starting on high for 2 min, then reduce to low and sauté until beets are tender.
Note: original recipe requires 2 potatoes (cut into cubes) boiled with cabbage. I excluded potatoes to cut on calories.
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