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Borscht in Komi-Permyak style

4 servings

45 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
601.1
kcal
38.3g
grams
30g
grams
47.2g
grams
Ingredients
4servings
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
Cooking steps

  • 1

    Wash and dry the beef brisket.

    Required ingredients:
    1. 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:
    1. Millet: 4 tablespoons
    2. Potato: 4 pieces
    3. Beetroot: 1 piece
    4. 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:
    1. Kefir: 300 ml
    2. Ground black pepper:  to taste
    3. Salt:  to taste

  • 7

    Serve the ready borscht with sour cream.

    Required ingredients:
    1. Sour cream: 100 g

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