A small treat for your everyday dinner table.
Colorful borsch with the sweetness and richness of beets. Today is a day when you feel like you can cook a little slowly. Collect the vegetables in the refrigerator and simmer them with beef. Borsch with plenty of beets is perfect for such a time.
Colorful, nutritious, and surprisingly simple to make, this classic soup is great all year round, whether you serve it chilled in the hot season or in the cold season.
The beautiful colors make this a great dish to have guests over. One dish will satisfy both your stomach and your heart, so please enjoy this delicious soup that will be a part of your daily life.
Beetroot borsch (serves 2-3)
【material】
<Meat>
Beef (for stew, etc.)...250g
<Vegetables>
2 packs of boiled beets, 1 potato, 1/2 carrot, 1/6 cabbage, 1/2 onion, 1 clove of garlic, 1/2 can of tomatoes (cut) (about 200g)
<Seasonings>
Olive oil…1 tablespoon
Salted butter...15g
Water…450ml
Red wine (or water)...100ml
1 bay leaf Consommé (granules)…2 teaspoons
Salt…2 teaspoons
Black pepper...a little
Finishing touches (optional)
Sour cream... appropriate amount Dill, parsley, and other herbs... appropriate amount
How to make it
1. Vegetable preparation <br> Peel the potatoes and cut them into bite-sized pieces. Cut the carrots into random slices. Cut the onion into 6 wedges and the cabbage into large bite-sized pieces. Crush the garlic with the flat side of a knife.
2. Fry the beef <br>Heat the butter and olive oil in a pot, add the garlic and beef and fry until they change color.
3. Add vegetables and simmer
Add the vegetables and beets from step 1, including all of their juices, and stir fry until the oil is absorbed. Add the water, red wine, canned tomatoes, salt, pepper, and consommé, bring to a boil, add the bay leaves, cover, and simmer over low heat for 20 minutes.
4. Adjust the seasoning <br>Once the vegetables are soft, add salt and pepper to taste.
*If the soup remains watery, reduce it and adjust it to your desired thickness.
5. Finishing <br>Once plated, garnish with sour cream and herbs to taste.
Tips for Enjoying the Experience
Enjoy with bread for lunch or with salad for dinner. If you have any leftovers, try topping it with cheese the next day for a gratin-style dish. In hot weather, you can chill it in the fridge and make "cold borsch." It's also fun to use stewed beets and tomatoes as a base for the vegetables, and add various things you have in the fridge to create your own arrangement!