Jewish - 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

Keith Vigon @cook_4574654

United Kingdom

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

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Ingredients

90 mins

12 servings

1 1/2 kgchuck steak
1/2 kgfresh beetroot finely grated
500 gred cabbage finely chopped
3onions finely chopped
500 gcarrots grated
3 tablespoonssoft brown sugar
2 tablespooncider vinegar
1 tablespoonlemon juice
2 clovesgarlic crushed
2 tablespoontomato paste
6potatoes diced and boiled added when serving

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Steps

90 mins

1

Put the meat into a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour
2

Skin any scum from the surface using a spoon dipped in ice water which will help the fat to cling to it
3

Turn the meat every 15 minutes
4

At the beetroot, cabbage, carrot, onion and garlic and simmer for 1 hour
5

At the tomato paste, sugar, cider vinegar and lemon juice and season to taste with plenty of salt and freshly ground black pepper
6

Simmer for 30 minutes or until the meat is tender
7

Remove the meat and break into chunks then return it to the pan cook for 5 more minutes
8

Serve over the hot boiled potatoes