Borscht - Seeing_Octarine
seeing_octarine
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A cooking thread? Don't mind if I do! Have some delicious Eastern European cuisine~
Borscht
(note that all the following weights are approximate; a precision dish this ain't)
1.1kg of beetroot
1.1kg of cheap beef (chuck steak is recommended and typical, but you can even use ox heart if you don't mind it remaining chewy)
450g potato
300g carrot
150g onion
1 tsp minced garlic
cracked pepper
water
half a green cabbage
300g sour cream
20g fresh dill
Peel the beetroot and potato.
Cut the beetroot, beef, potato, carrot, and onion into about 1.5cm cubes.
Add the beetroot, beef, potato, carrot, onion, garlic and pepper to a big saucepan, and just barely cover with water. Careful not to add too much.
Cover and set to just simmering for around 3 hours or so.
Shred and add the cabbage, and continue to simmer for another 20 minutes or so until the cabbage is properly wilted/cooked.
Serve hot with a dollop of sour cream and a sprinkling of dill, as pictured.
Makes about 5 full noodle bowls of the stuff, totaling to around 16700kJ assuming full fat sour cream. Yes, I measure that sort of thing.
There are a ridiculous number of regional variations of borscht. This just happens to be the one I put together after browsing around the net for a while. That's a stock photo too, but it appears to be similar to what this recipe turns out as, so this version is probably vaguely Ukrainian. About the only thing the variations have in common is that it's a beetroot based stew. Most everything else is up to personal preference. It's incredibly easy to make vegetarian if you want just by omitting the beef, and doing so is probably advisable if you want to serve it cold. Also, as you may be able to tell from the cooking directions, I'm laaaaazy.
Borscht
(note that all the following weights are approximate; a precision dish this ain't)
1.1kg of beetroot
1.1kg of cheap beef (chuck steak is recommended and typical, but you can even use ox heart if you don't mind it remaining chewy)
450g potato
300g carrot
150g onion
1 tsp minced garlic
cracked pepper
water
half a green cabbage
300g sour cream
20g fresh dill
Peel the beetroot and potato.
Cut the beetroot, beef, potato, carrot, and onion into about 1.5cm cubes.
Add the beetroot, beef, potato, carrot, onion, garlic and pepper to a big saucepan, and just barely cover with water. Careful not to add too much.
Cover and set to just simmering for around 3 hours or so.
Shred and add the cabbage, and continue to simmer for another 20 minutes or so until the cabbage is properly wilted/cooked.
Serve hot with a dollop of sour cream and a sprinkling of dill, as pictured.
Makes about 5 full noodle bowls of the stuff, totaling to around 16700kJ assuming full fat sour cream. Yes, I measure that sort of thing.
There are a ridiculous number of regional variations of borscht. This just happens to be the one I put together after browsing around the net for a while. That's a stock photo too, but it appears to be similar to what this recipe turns out as, so this version is probably vaguely Ukrainian. About the only thing the variations have in common is that it's a beetroot based stew. Most everything else is up to personal preference. It's incredibly easy to make vegetarian if you want just by omitting the beef, and doing so is probably advisable if you want to serve it cold. Also, as you may be able to tell from the cooking directions, I'm laaaaazy.
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