Easy Borscht with Tender Beef

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, easy borscht with tender beef. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Easy Borscht with Tender Beef is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Easy Borscht with Tender Beef is something that I have loved my whole life.

Steps to make Easy Borscht with Tender Beef : Cut the beef into large pieces and wash several times in water. By washing the beef the soup won't become cloudy. Put the beef in cold water and bring to a boil. Add the red wine vinegar and stir to deglaze the pan.

To get started with this particular recipe, we have to first prepare a few components. You can cook easy borscht with tender beef using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Easy Borscht with Tender Beef:
  1. Get 500 grams Beef shank
  2. Take 1 whole head Cabbage
  3. Prepare 2 Onions
  4. Make ready 1 Carrot
  5. Make ready 2 Potatoes
  6. Take 2 can Canned tomatoes
  7. Take 10 tbsp ☆ Ketchup
  8. Get 3 tbsp ☆ Japanese Worcestershire-style sauce
  9. Prepare 1 tbsp ☆ Okonomiyaki sauce
  10. Take 1 tbsp ☆ Dashi soy sauce (soy sauce premixed with dashi)
  11. Get 50 ml ● Red wine
  12. Make ready 2 packets ● Soup stock
  13. Prepare 1 Salt and pepper
  14. Take 1 Sour cream, optional

Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned. Add remaining ingredients to dutch oven, then add beef/onion mixture. Stir in the onion and quartered carrot.

Steps to make Easy Borscht with Tender Beef:
  1. Cut the beef into large pieces and wash several times in water. By washing the beef the soup won't become cloudy.
  2. Put the beef in cold water and bring to a boil. Skim off the scum, and drain into a colander or sieve.
  3. These are the vegetables. We eat up all this cabbage. Cut into bite-sized pieces.
  4. Sauté the onion and carrot in olive oil. When the onion is transparent add the canned tomatoes and the ● ingredients.
  5. Add the beef and the ☆ ingredients, and simmer for a while, less than 30 minutes.
  6. When the soup is a little bit thickened, add the potatoes, and then mound the cabbage on top. Cover with a lid.
  7. After a while it looks like this. Season with salt and pepper, and it's done.
  8. Baguettes and wine are a must with this.

Add remaining ingredients to dutch oven, then add beef/onion mixture. Stir in the onion and quartered carrot. Skim off any foam and fat that rises to the surface. Linda, I think there are many different kinds of borscht. My mom and Ukrainian grandmother made different kinds for different seasons.

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