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Nutrition information per portion
|4 fresh or vacuum packed beetroot||
approx 600g / 1lb 6oz
|White cabbage||100g / 4oz|
|Medium size onion||1|
|Beef (any cut)||400g / 14oz|
|Fresh dill||8 sprigs|
|Olive oil||3 tablespoons|
|Parsley (garnish only)||8 sprigs|
|Butter or margarine||2 tablespoons|
|Sour cream (optional)||2 tablespoons|
|Salt and pepper to taste||-|
|COOK'S NOTES: The backbone of this meal is beetroot so try and
get some fresh, it does make a difference. Fresh beetroot is
sweeter than any other type. Failing this, the vacuum packed
beetroot is a very good alternative.
Other vegetables in this recipe can also be readily be found fresh at a farmer's market or from your garden.
The use of beef is traditional in Russian Borsch but poorer Russians would make this dish with just the vegetables. Alternative vegetables to the carrot, potato, cabbage and tomatoes include parsnips and turnips, in fact any root vegetable can be used. The beef is a good addition, but by no means necessary.
The cut of beef is not important, in fact the cheaper cuts give the dish more flavour. If the cut is too fatty, simply remove it before serving the Borsch.
We have cooked our Borsch in a casserole dish in the oven but it can be cooked in pan on the hotplate instead.
Recipe by David Marks.
1 casserole dish or large pan
1 frying pan (small)
1 pan (small)
If using meat off the bone, cut into cubes (see picture below).
One hour after starting the meat broth:
Put the beef, dill and the chopped onion into a large casserole
dish (or a large pan) and cover with 3 litres of cold water. Put in
the oven at 150C for 1˝ hours.
If using a pan, bring to a boil and reduce heat. Cook at low heat for 1˝ hours.
|Half an hour after starting the beef broth cooking,
melt a tablespoon of butter in a pan. Add the beetroot,
tomatoes and vinegar to the pan.
Simmer at low heat for 1 hour
|A quarter of an hour before the beef broth is
finished cooking melt 1 tablespoon of butter or margarine in a
frying pan. Add chopped carrots and garlic.
Cover the frying pan and sauté for 15 minutes, stirring occasionally.
|When the beef broth is cooked (after 1˝ hours)
remove any fat floating on the top (use a spoon). Add the chopped
cabbage, potatoes, sautéd carrots and garlic. Stir well. Cook for 15
Add the cooked beetroot. Stir well and cook for another 5 minutes.
Season the Borsch with salt and pepper to taste. Serve in warm bowls garnished with parsley and a tablespoon of sour cream (optional).
We tried French bread and Russian style bread with the soup. Both went very well with the French bread maybe being the best. The Russians would traditionally (and now) have black bread.