Master the Art of Classic Beef Borscht: A Vibrant and Hearty Delight

Experience the perfect blend of tradition and flavor with this classic beef borscht recipe. Crafted from common ingredients, this vibrant ruby-red soup not only satisfies the palate but also delights the eyes. Many struggle to retain the bright color of borscht, but following these simple guidelines will ensure your soup is both flavorful and visually appealing.

Step-by-Step Preparation Guide

Total preparation time: Approximately 2 hours and 15 minutes

1. Step 1:

   

   Begin by gathering all necessary ingredients. For a richer broth, choose beef with bones. Thoroughly wash and peel the potatoes, then submerge them in water to prevent discoloration during broth preparation. If you prefer a soup with a thinner consistency, feel free to add more water.

2. Step 2:

   

   Peel the onion. You can add a whole onion to the broth and remove it before serving, or finely dice it to sauté with the beets and carrots for added depth. Some cooks use two onions—one for the broth and one for the sauté.

3. Step 3:

   

   Rinse the beef and place it in a pot along with the whole onion if not used in the sauté. Pour in water and bring to a boil over medium heat. Simmer for about an hour, skimming off any foam. Cooking time may vary depending on the cut, size, and age of the meat.

4. Step 4:

   

   While the broth simmers, cut the potatoes into medium cubes.

5. Step 5:

   

   Remove the outer leaves of the cabbage and core it. Finely shred the cabbage.

6. Step 6:

   

   Take the beef out of the broth, let it cool, and cut into bite-sized pieces.

7. Step 7:

   

   Add the shredded cabbage and potatoes to the broth. Bring to a boil and cook over medium heat for 10-15 minutes.

8. Step 8:

   

   Prepare the sauté ingredients. Peel and wash the beets and carrots. Replace tomato paste with ketchup or 1-2 fresh tomatoes. To peel fresh tomatoes easily, score an X on the bottom, blanch in boiling water, then cool in ice water before peeling. Grate the tomato flesh finely.

9. Step 9:

   

   Coarsely grate the beets.

10. Step 10:

    

    Coarsely grate the carrots as well.

11. Step 11:

    

    Heat vegetable oil over low heat in a skillet. Add the carrots, beets, and tomato paste. If using onion in the sauté, add it here with the vegetables.

12. Step 12:

    

    Sauté the mixture gently for 5-7 minutes, stirring occasionally.

13. Step 13:

    

    Transfer the sautéed mixture into the pot and stir well. The soup will instantly take on a vivid ruby hue. The key to a bright red borscht lies in the color of the beets and careful cooking time: prolonged stewing and boiling can dull the color. Also, balance the beet-to-water ratio to ensure a rich color.

14. Step 14:

    

    Return the beef to the pot. Add vinegar, lemon juice, or 1/2 teaspoon of citric acid to preserve the soup’s vibrant color and add a subtle tang. Season with bay leaves, salt, and pepper. Stir and simmer until the vegetables are tender, about 10-15 minutes.

15. Step 15:

    

    Peel and crush garlic cloves using a press.

16. Step 16:

    

    Stir the minced garlic into the soup and remove the pot from heat. Let it rest on a cooling burner to meld the flavors.

17. Step 17:

    

    Cover the pot and allow the borscht to steep for 10-15 minutes before serving. Serve hot with a dollop of sour cream and crusty black bread for an authentic experience. Enjoy your meal!

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