Borscht with beef brisket
5 servings
30 minutes
Beef brisket borscht is a traditional dish of Ukrainian cuisine that combines rich meat flavor and the abundance of vegetable tones. Its history goes back centuries, becoming a symbol of home comfort and hospitality. The thick broth from beef brisket gives the borscht depth of flavor, while cabbage and beet create a unique balance of sweetness and sourness. Vinegar and tomato paste emphasize the richness of the broth, while garlic dressing adds aromatic spiciness. This borscht is perfect for a cozy family dinner or festive gathering. The true enjoyment of its taste comes after steeping when all ingredients unite in a harmonious ensemble, providing warmth and richness with every sip.
1
We cook the broth in the standard way. (2 hours)
- Beef brisket: 700 g
- Water: 4 l
2
Cut the potatoes into cubes (don't chop too small). Cut half of the fat, carrot, parsley root, and beet into strips, and the onion into cubes. Send the other half of the fat to the freezer.
- Potato: 350 g
- Salo (cured pork fat): 100 g
- Carrot: 100 g
- Parsley root: 100 g
- Beetroot: 300 g
- Onion: 150 g
3
We melt the chopped fat in a pan and fry the beetroot in it. Almost immediately, we add vinegar. We add sugar and tomato paste.
- Salo (cured pork fat): 100 g
- Beetroot: 300 g
- Apple cider vinegar: 1.5 tablespoon
- Sugar: 0.5 tablespoon
- Tomato paste: 100 g
4
Fry onion, carrot, and parsley root in butter.
- Butter: 30 g
- Onion: 150 g
- Carrot: 100 g
- Parsley root: 100 g
5
When the broth is ready, add the potatoes and cabbage to cook for 15-20 minutes. Then add the contents of 2 pans and cook for another 10 minutes.
- Potato: 350 g
- Cabbage: 500 g
6
While everything is boiling, we prepare the dressing. We grate the remaining fat from the freezer, chop the garlic (finely) and parsley. We add salt, pepper, and bay leaf. We grind everything in a mortar or wherever possible and send it to the pot a couple of minutes before it's ready.
- Salo (cured pork fat): 100 g
- Garlic: 5 clove
- Parsley: 1 bunch
- Black peppercorns: to taste
- Bay leaf: 2 pieces
7
Cover with a lid and let it steep. The borscht is ready.
