Borscht with beef and smoked plum

8 servings

60 minutes

Chef Vladimir Chistyakov believes that you shouldn't put potatoes in borscht: it will make the soup taste brighter. Recipe from Buro TSUM restaurant.

Energy value per serving

• Calories: 497.6
• Proteins: 28.9g
• Fats: 13.7g
• Carbohydrates: 68.3g

Ingredients

• Carrot: 150 g
• Onion: 150 g
• Cabbage: 100 g
• Beef: 700 g
• Beef broth: 5 l
• Beet: 800 g
• Sugar: 250 g
• Table vinegar: 100 ml
• Beetroot juice: 600 ml
• Tomato paste: 800 g
• Salt: to taste

Cooking steps

1. Wash the beef and put it to boil.

   Required ingredients:

   • Beef: 700 g

2. Cut the vegetables into small sticks. Fry the onion and carrot in vegetable oil over low heat until semi-cooked, until the onion becomes transparent and golden.

   Required ingredients:

   • Onion: 150 g
   • Carrot: 150 g

3. Sauté the beetroot in vegetable oil with tomato paste, sugar, vinegar, and a small amount of broth until half-cooked.

   Required ingredients:

   • Beet: 800 g
   • Tomato paste: 800 g
   • Sugar: 250 g
   • Table vinegar: 100 ml
   • Beef broth: 5 l

4. Remove the boiled beef from the pot with broth, let it cool slightly, cut it into large cubes and return it to the pot. Also add the onion-carrot mixture, beet-tomato base, and chopped cabbage. Cook everything together for 15 minutes.

   Required ingredients:

   • Beef: 700 g
   • Onion: 150 g
   • Carrot: 150 g
   • Beet: 800 g
   • Tomato paste: 800 g
   • Cabbage: 100 g

5. At the end, add salt, beet juice for color, and boil on high heat for 5-7 minutes.

   Required ingredients:

   • Salt:  to taste
   • Beetroot juice: 600 ml

6. Serve the ready borscht with smoked plum.