Beef Borscht with Greens
5 servings
60 minutes
A recipe from the Berloga restaurant in the village of Skripovo in the Zaoksky District. The borscht is recognizable, without any gastronomic tricks, but pay attention to one nuance: it is recommended to fry the vegetables in butter. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Make broth from meat.
- Beef: 500 g
2
Cut the beet into strips and stew with peeled tomatoes or tomato paste, adding sugar, vinegar, and salt.
- Beetroot: 1 piece
- Tomatoes: 2 pieces
- Sugar: 10 g
- Vinegar: 10 ml
- Salt: to taste
3
Cut carrots, onions, and parsley root into strips and sauté in butter.
- Carrot: 1 piece
- Onion: 2 heads
- Parsley root: 1 piece
- Butter: 25 g
4
Cut the potatoes and cabbage into strips and boil in broth for 20 minutes. Then add the stewed beets and sautéed vegetables and cook for another 10 minutes. Add bay leaf and pepper.
- Potato: 4 pieces
- White cabbage: 0.3 piece
- Beetroot: 1 piece
- Carrot: 1 piece
- Onion: 2 heads
- Parsley root: 1 piece
- Bay leaf: 3 pieces
- Allspice berries: 4 pieces
- Black peppercorns: 7 pieces
5
Season the ready borscht with chopped greens and garlic.
- Fresh herbs: to taste
- Garlic: 3 cloves
6
Serve with sour cream.
