Borscht

Борщ · Borshch

材料14

• beef shank or brisket500 g
• beets400 g
• white cabbage300 g
• potatoes300 g
• onion1
• carrot1
• tomato paste2 tbsp
• garlic3 cloves
• white vinegar1 tbsp
• sunflower oil2 tbsp
• bay leaves2
• saltto taste
• black pepperto taste
• sour creamfor serving

作り方

1. Cover the beef with 2.5 L cold water, bring to a boil, skim the foam, and simmer gently for about 1.5 hours until tender.
2. Shred the beets, carrot, and cabbage; dice the potatoes and onion.
3. Sauté the onion in oil until soft, add the carrot and beets, then stir in tomato paste and vinegar and cook until the beets soften.
4. Remove the meat, strain the broth, and return it to the pot. Add the potatoes and cabbage and simmer for 15 minutes.
5. Add the beet mixture and bay leaves and simmer another 10–15 minutes.
6. Shred or dice the cooked beef and return it to the pot. Season with salt, pepper, and pressed garlic.
7. Rest the soup off the heat for at least 20 minutes so the flavors meld.
8. Serve hot with a spoonful of sour cream.