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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Jennifer Romero
[email protected]This soup is a labor of love, but it's worth it! The flavors are amazing and it's a perfect meal for a cold winter day.
Noman Baig
[email protected]This is a great recipe for a classic borscht. I've made it several times and it's always a hit with my family and friends.
Ahmed Muktadir
[email protected]The soup was very good, but I found it to be a bit too oily. I might try skimming the fat off the top next time.
Keba Dikgang
[email protected]The soup was delicious, but it took a lot longer to make than the recipe said. Be prepared to spend some time in the kitchen if you're making this.
Manju Mananadhar
[email protected]This recipe is a great starting point, but I would recommend experimenting with different ingredients and proportions to find your perfect borscht.
mawda alaa
[email protected]Followed the recipe exactly, but the soup turned out a bit bland. Not sure what went wrong, but I'll try again and see if I can improve it.
Aji Croiz
[email protected]The soup was a bit too sour for my taste, but overall it was still enjoyable. I might try adding a bit more sugar next time.
Buick Regal
[email protected]Great recipe! The borscht was hearty and flavorful. The only thing I would change is to add a bit more salt to taste.
Dark Star
[email protected]The soup was delicious! The flavors were well-balanced, and the vegetables were cooked perfectly. Will definitely make this again.
Sneha Tarafder
[email protected]Added some red pepper flakes for a bit of spice, and it was perfect! The soup had a nice depth of flavor and was a hit with everyone.
Raja Aqib Dhanyal
[email protected]This recipe is a keeper! Easy to follow and absolutely delicious. Definitely a new favorite in our household.
Dashan Dashan
[email protected]Couldn't find beef broth, so I used vegetable broth instead. Turned out great! The soup was still rich and flavorful, and everyone loved it.
Pendu Larka
[email protected]Followed the recipe precisely, and the results were outstanding! The broth was rich and flavorful, and the vegetables retained a delightful crunch.
sagor king
[email protected]The sweet-sour balance was spot-on, and the addition of dill and parsley added a freshness that elevated the soup to a new level.
Aisha mbabazi
[email protected]Four generations of culinary expertise poured into this borscht resulted in a wonderfully layered and flavorful dish that delighted the whole family.
Bina Miles
[email protected]This hearty soup, passed down through generations, brought back childhood memories and exceeded expectations with its delectable flavor and comforting warmth.