Spring Borscht

Wash your brisket under cold running water, place it into a deep pot, add cold water and bring to a boil. When it starts to boil, collect and take out all the foam that forms on top. Turn the heat down and let the broth simmer for 2 hours. While the broth is simmering, place one beetroot into the pot and cook it in the broth for 30 minutes. Take the beetroot out, add salt and let it simmer along.

Blanche the nettle (place into boiling water and take out immediately), wash it and chop finely.

Hard boil the eggs, peel them and cut into cubes.

Chop the onion, shred the carrot and boiled beetroot. Pour 2 tablespoons of vegetable oil onto a skillet and place your cut vegetables there. Roast these veggies for 5-7 minutes, sprinkle a little bit of white vinegar, add 2 tablespoons of broth and stew for 5 minutes.

When your broth is ready, take the meat out, let it cool and cut into fine cubes. Meanwhile, cut potatoes into cubes and shred another beetroot. Add these vegetables into your broth, bring to a boil and let them cook for 10 minutes. Add nettle, meat and let it simmer for another 5-10 minutes. After that, add stewed vegetables, bay leaf, salt, pepper and hard boiled eggs. Bring to a boil and turn the heat off. Let stand for 10-15 minutes. Serve with sour cream or mayonnaise.  

*Hint: you may substitute nettle with spinach or kale.

You will need:

For borscht:      

  • Water – 10 cups
  • Brisket – 1 pound
  • 2 medium beetroots
  • 3 potatoes
  • 1 carrot
  • 1 yellow onion
  • Nettle – 16 oz
  • Vegetable oil – 2 tablespoons
  • White vinegar – 1 tablespoon
  • 2 eggs
  • 4-5 peppercorns.
  • 1 bayleaf
  • Salt – to taste

To serve:       

  • Sour cream
  • OR mayonnaise

 

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