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.
1
Wash the beef and put it to boil.
- 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.
- 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.
- Beetroot: 800 g
- Tomato paste: 800 g
- Sugar: 250 g
- Table vinegar: 100 ml
- Beef stock: 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.
- Beef: 700 g
- Onion: 150 g
- Carrot: 150 g
- Beetroot: 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.
- Salt: to taste
- Beetroot juice: 600 ml
6
Serve the ready borscht with smoked plum.
