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Jewish - Borscht with Beet
Introduce
Chef :
Keith VigonJewish - Borscht with Beet
This particular recipe is a combination of Middle Eastern and Russian cuisine, once again brought out of those areas by the Jews who were fleeing persecution - this is a very Russian dish
Ingredient
Food ration :
12 servingsCooking time :
90 mins
1 1/2 kg
chuck steak
1/2 kg
fresh beetroot finely grated
500 g
carrots grated
3 tablespoons
soft brown sugar
2 tablespoon
cider vinegar
1 tablespoon
lemon juice
2 cloves
garlic crushed
2 tablespoon
tomato paste
Cooking instructions
* Step 1
Put the meat into a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour
* Step 2
Skin any scum from the surface using a spoon dipped in ice water which will help the fat to cling to it
* Step 3
Turn the meat every 15 minutes
* Step 4
At the beetroot, cabbage, carrot, onion and garlic and simmer for 1 hour
* Step 5
At the tomato paste, sugar, cider vinegar and lemon juice and season to taste with plenty of salt and freshly ground black pepper
* Step 6
Simmer for 30 minutes or until the meat is tender
* Step 7
Remove the meat and break into chunks then return it to the pan cook for 5 more minutes
* Step 8
Serve over the hot boiled potatoes
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