Borscht in Komi-Permyak style
4 servings
45 minutes
The recipe is taken from the book "Ural cuisine.
Calories601.1kcal
Proteins38.3grams
Fats30grams
Carbohydrates47.2grams
Beef brisket
600
g
Potato
4
pc
Beetroot
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
1
Wash and dry the beef brisket.
- 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.
- Millet: 4 tablespoons
- Potato: 4 pieces
- Beetroot: 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.
- Kefir: 300 ml
- Ground black pepper: to taste
- Salt: to taste
7
Serve the ready borscht with sour cream.
- Sour cream: 100 g
