Borscht in Komi-Permyak style

4 servings

45 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 601.1
• Proteins: 38.3g
• Fats: 30g
• Carbohydrates: 47.2g

Ingredients

• Beef brisket: 600 g
• Potato: 4 pc
• Beet: 1 pc
• Onion: 1 head
• Carrot: 2 pc
• Millet: 4 tbsp
• Sour cream: 100 g
• Kefir: 300 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash and dry the beef brisket.

   Required ingredients:

   • Beef brisket: 600 g

2. Cut into 3-4 pieces along with the bone.

3. Place in a ceramic pot, fill with cold water, and put in a preheated oven at 180–200 degrees.

4. After 20-30 minutes, add the rinsed millet, as well as the peeled, washed, and sliced potatoes, beets, and carrots.

   Required ingredients:

   • Millet: 4 tablespoons
   • Potato: 4 pieces
   • Beet: 1 piece
   • Carrot: 2 pieces

5. Cook until ready.

6. 2-3 minutes before it's ready, pour in the kefir, add pepper and salt.

   Required ingredients:

   • Kefir: 300 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

7. Serve the ready borscht with sour cream.

   Required ingredients:

   • Sour cream: 100 g