Friday, 17 May 2013

Borscht Soup #2

NAME: _Borscht Soup #2

INGREDIENTS/UTENSILS:
3 - 4 beetroots
1 turnip
1 large potato
2 medium carrots
1 kg beef, cubed around 2cm
1 large brown onion, cut into 1/8ths
2 ltrs beef stock
1/2 cup red wine vinegar
2 cups fine chopped fresh cabbage
1 cup chopped fresh dill
1 cup sour cream

METHOD:
Place the beef and onions in a large saucepan along with about 1/2 the stock. Set to simmering, for around an hour and a half.

Meanwhile, peel and dice the root vegetables to around 1.5cm cubes, place in remaining stock, add the dill and vinegar, set aside.

Allow the cooked broth to cool, skim off any froth and excess fat. Add the remaining stock with vegetables in, return to heat for around 30 minutes until the vegetables are tender.

Add the shredded cabbage, boil for another ten minutes or so. Add the cream and serve.

SERVING:
Serving - can be done immediately, when the soup is hot, or served cold later, or (best by far) kept cool for a day or two, gently re-heated, and served.

In any case, serve with rustic bread.

NOTES:
Variations include adding pork meat and sausages, cubed potato, parsnip, etc. I made the recipe above with cabbage that had been shredded and slow-cooked in butter days before as part of another meal, and was rewarded with a beautiful flavour. Don't be afraid to experiment a little. Add red wine as well as red wine vinegar, use caraway and fennel seeds when boiling the meat. All these variations work.

ENJOY!

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