morsels45

morsels45 said

Borscht

Deep red, sweet and sour at once, with a white swirl on top.

Borscht
Photo: liz west from Boxborough, MA, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make borscht

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With beef, the long one

150 minutes · serves 8 · Medium

What you need

  • 800g beef shin
  • 4 beetroot
  • 2 carrots
  • 1/2 white cabbage
  • 3 potatoes
  • 2 onions
  • 2 tbsp tomato purée
  • 2 tbsp vinegar
  • 2 bay leaves
  • Soured cream and dill to serve

What you do

  1. 1Simmer the beef with the bay for 90 minutes, skimming, then lift it out and shred it. Keep the broth.
  2. 2Grate the beetroot and cook it separately with the tomato purée and the vinegar for 15 minutes. The vinegar is not for flavour — it is what keeps the colour red instead of brown.
  3. 3Onion and carrot softened, then potato and cabbage into the broth for 15 minutes.
  4. 4Beetroot and beef in last, warmed through only. Boiling the beetroot in the pot loses the colour you just protected.
  5. 5Rest it an hour before serving, and it is better the next day. Soured cream and a lot of dill.

Meat-free, quicker

60 minutes · serves 6 · Easy

What you need

  • 4 beetroot
  • Carrot, onion, cabbage, potato
  • 1.5L vegetable stock
  • Tomato purée
  • Vinegar
  • Bay
  • Soured cream

What you do

  1. 1Same separate beetroot treatment with the vinegar.
  2. 2Vegetables into the stock, 20 minutes, beetroot in at the end.