Blog posts of '2012' 'April'
-Saturday, April 14, 2012
|Almost every family in Russia has its own recipe for cooking borscht. Here is one more adaptation for cooking this hearty, delicious meal, perfect for chilly days and enjoyable in the summer.
|For large stock pot (300 oz.)
- 2 lbs. beef chuck short ribs, cut into 2-inch pieces
- cold water
- medium onion, cut into 1-inch squares;
- 3 small carrots, grated on a coarse grater;
- 4 medium beets, grated on a coarse grater;
- 1 can of ground tomatoes(28 oz.);
- 2 bell peppers, cut into 1-inch squares;
- 3 medium potatoes, cubed;
- 1 small green cabbage or half larger one - finely chopped;
- 3-4 cloves of garlic;
- salt and pepper;
- small bunch of parsley;
- sour cream.
- Place your meat in a pot and bring to the boil, remove the foam with a slotted spoon then reduce heat, cover and simmer until the meat is tender (app 1-1.30 hour);
- While meat is boiling put a large saucepan on low hit, drizzle over a lug of olive oil then add the onions. Leave to soften, stirring occasionally;
- Add your grated beets and carrots to the saucepan with onions, stir, cook stirring occasionally, until half cooked (approximately 20 minutes);
- Add ground tomatoes from the can to the saucepan with beets and carrots, stir well;
- Cook for another 20 minutes, stirring occasionally until soft and nice. Take off the heat;
- When your meat is cooked and tender remove it from the stock and place on platter to serve with meal - skim off fat;
- Add you bell peppers to the stock and continue to simmer for 20 minutes, then add potatoes and cook for another 15 minutes;
- Add cabbagge and simmer another 15 minutes or until the cabbage begins to soften;
- Add your veggies from the saucepan to the stock, stir well and simmer 5-10 minutes;
- Crush in peeled garlic, stir, season to taste, simmer 2 minutes more and take off the heat;
|Now your borscht is ready but don't eat it right after you finish cooking it. Cover it with a kitchen towel and leave it for 10-15 minutes. It will be even better after one night in the fridge. Serve with the meat, a tablespoon of sour cream and chopped parsley. Fresh bread goes very well with this meal.