Cold Meat Borscht with Radishes

Wash beef under warm running water. Place into a pot, turn the heat to medium low and bring to a boil. When it starts to boil, skim off the foam, cover with a lid, turn the heat to low and let it simmer for 3 hours. Add salt 30 minutes before the broth is done. Take the meat out, wash it and place into a separate bowl. Cool down the broth, skim all the fat and strain.

Wash beetroot thoroughly along with the greens. Cut the greens off and cut into strips. Place the beetroot into a pot, cover with cold water and boil on high heat for 30 minutes. Take the beetroot out, cool it down and and grate.

Place grated beetroot into a pot, add vinegar, sugar and meat broth and bring to a boil. When it starts to boil, add beetroot greens, salt and let it simmer for 5 minutes more. Turn the heat off and cool the broth down.

Peel your potatoes and boil them in salted water for 10-15 minutes. When potatoes are done, take them out and cut into cubes.

Boil eggs for 10 minutes and after they are done transfer them immediately into ice cold water. Peel the eggs and cut into small cubes.

Before serving, cut cucumbers and radishes into small cubes. Cut lettuce into thin strips along with green onions.

When serving, add cubed potatoes, green onions, eggs, radishes, cucumbers and lettuce into bowls. Add chopped dill and parsley and cover with broth. Additionally, you can a teaspoon of sour cream.

You will need:

For broth:   

  • Water – 8-10 cups
  • Beef – 12 oz
  • Salt – 1 ½ teaspoon

For borscht:       

  • Beetroot – 10 oz
  • 2 cucumbers
  • 2-3 medium potatoes
  • 5 radishes
  • 6 lettuce leaves
  • Cut green onions – 4 tablespoons
  • 2 hard boiled eggs.
  • Sugar – 2 teaspoons
  • White vinegar – 1 tablespoon
  • Chopped dill
  • Chopped parsley
  • Sour cream
  • Salt – to taste

Option:

You can cook this borscht without beetroot greens if you choose.

 

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