Borscht
Published on: Monday, 15 October 2012 21:00:00.
If wars were fought with good food instead of weapons, world history would have gone a lot differently. 
The Cold War between the USA and the USSR would have been much less significant to world politics. Russia would certainly have had the advantage over the USA, because it has come up with some hearty and tasty dishes. The most well-known is undoubtedly borscht. Many people have heard of it, but very few here in Germany have eaten it or tried making it themselves. This is too bad, because many variants of borscht are low-carb!
Our recipe is for 10 servings. Borscht uses many different vegetables, and when you buy them fresh it can be difficult to get them in small quantities. If you don't have enough Russian foodies on hand to eat it all, you can freeze the rest - or eat them the next day. As with most stews, the leftovers are just as good!
Cooking borscht is not difficult. Actually, all you do is put everything into a pot and cook it for 3 hours over low heat. However, the preparation is crucial to your success. The cabbage should be cut up as finely as possible. The celery, carrots, and beets should be cut into cubes. We've found that it's good to make them different sizes. The small ones boil away and work to bind the borscht. You don't have to puree them (which isn't so great with the meat, anyway). The larger pieces will stay whole and give the borscht texture. Obviously, none of the pieces should bee too large to fit in your mouth!
Borscht to serve 10:
| 1 kg_(2 pound) | beef goulash |
| 1 | head of white cabbage (approx. 1 kg) |
| 5 | red beets (approx. 1 kg) |
| 1 bunch | celery (600 g) |
| 4 | carrots (300 g) |
| 2 | parsley roots (200 g) |
| 2 | leeks (400 g) |
| 4 | onions |
| 1 l | beef stock |
| 1 dsp | salt |
| 4 | bay leaves |
| 200 g (8 oz) | sour cream |
First of all, you'll need a big pot. We used a 10-liter pot, and it worked well with the stated amounts. Once all the ingredients are cut up, start by sauteing the beef in some oil. Add the celery and onions and saute them too. Deglaze with the beef stock and add salt, bay leaves, and garlic and chili as needed. Then add all the vegetables to the pot. Cover and bring to a boil. Then adjust the heat so that the stew is boiling very slightly. Continue to boil it this way for 2-3 hours, stirring often.
Top each bowl with a TL of sour cream before stirring. If you feel really daring, add a shot of vodka!
Comments (1)
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pjshep:
Oct 06, 2013 at 03:21 AM
What is 1 kg beef goulash? Do I have to make Hungarian gulyas first or are you referring to stewing beef?
Thanks!