Ukrainian Beet and Cabbage Borscht on Beef Broth

What you need

• 1 kg (2 lb) bone-in beef chuck or shank, cut into large pieces
• 3 medium beets, about 500 g (1 lb), peeled
• 4 medium potatoes, peeled and cut into chunks
• 400 g (14 oz) white cabbage, about 1/2 small head, finely shredded
• 2 carrots, peeled
• 1 large onion, finely chopped
• 1 red bell pepper, cut into thin strips
• 3 tbsp sunflower oil
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated, skins discarded
• 2 tbsp lemon juice, or 1 tbsp vinegar
• 2 tsp sugar
• 2 bay leaves
• 6 black peppercorns
• 4 cloves garlic
• 1 bunch dill or parsley, chopped
• salt, to taste
• sour cream, for serving

Method

Restated from the original video

1. 1

   Put the beef in a large pot with 3.5 l (3 1/2 qt) of cold water and bring it to a boil. Skim off the grey foam as it rises.

2. 2

   Lower the heat, add the bay leaves and peppercorns and simmer gently, partly covered, until the beef is tender, 1 1/2-2 hours.

3. 3

   Lift the beef out onto a board. Strip the meat from the bones, cut it into bite-sized pieces and set it aside. Season the broth with salt.

4. 4

   Add the potatoes to the simmering broth and cook for 10 min.

5. 5

   Meanwhile, grate the beets and carrots on the coarse side of a box grater.

6. 6

   Heat 2 tbsp of the oil in a wide frying pan over medium heat. Add the beets, pour over the lemon juice and stir-fry until they soften, 10 min. The acid keeps them deep red.

7. 7

   In a second pan, heat the remaining oil and cook the onion until soft, 5 min. Add the carrots and bell pepper and cook until tender, 6-8 min.

8. 8

   Stir the tomato paste and tomatoes into the onion pan and cook for 3 min.

9. 9

   Add the cabbage to the broth and simmer until it softens, 8-10 min.

10. 10

    Tip the beets and the onion mixture into the pot. Add the sugar and simmer gently for 10 min without a hard boil, so the color stays bright.

11. 11

    Mash the garlic to a paste with a pinch of salt and stir it into the pot along with most of the herbs.

12. 12

    Return the beef to the pot, bring back to a simmer and turn off the heat. Taste for salt, sugar and sourness.

13. 13

    Cover and let the borscht stand for 15-20 min before serving. Fish out the bay leaves.

14. 14

    Serve in bowls with a spoonful of sour cream and the rest of the herbs.

Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.