Washington Post published a recipe for real Ukrainian borscht
'05.01.2018'
Source: The washington post
In an american newspaper The Washington Post an article was published about the beneficial properties of Ukrainian borscht made from beef. The author of the publication, Ellie Krieger, called the Ukrainian national dish "luxury food."
“Sometimes I buy products for a specific recipe, but more often I go to the market and let the ingredients speak to me. On a recent trip, I bought a bunch of wonderful fresh vegetables: carrots, beets, celery root and onions along with a nice strong head of cabbage. I pondered a lot on the way home, imagining all the different dishes I could make with these ingredients. But borscht came to mind, and the issue was resolved. No dish can serve these ingredients more synergistically, transforming vegetables into homemade yet luxurious food ... ”- wrote a columnist for a famous American publication.
She also added soft beef and wine vinegar to the dish, although these are not the classic ingredients of Ukrainian borscht.
Krieger described in detail recipe for your borscht:
1 pound beef cut into cubes;
1 a teaspoon of kosher salt, increase the dose as needed;
One second teaspoon of freshly ground pepper, increase the dose as needed;
2 tablespoons of olive oil;
1 large onion, finely chopped;
3 garlic cloves, minced;
One second portion of medium celery, peeled and diced;
4 cups of low sodium beef broth;
14,5 ounces of tomatoes and juice;
3,5 cups of water;
2 tablespoons of red wine vinegar;
3 tablespoons of chopped fresh dill, for garnish;
Two thirds of a cup of low-fat sour cream, to garnish.
Method of preparation:
First boil beef with one-fourth salt and pepper. Heat a tablespoon of oil with 1, add to the beef and cook, stirring for about 5 minutes. Pull the meat out. Reduce heat, add oil, add onions and cook 5 minutes, until it is soft, add garlic and cook 30 seconds. Add cabbage, beets, carrots, celery and the remaining salt and pepper. Return the beef, add tomatoes. Increase the heat and bring to a boil. Then reduce the heat and cook everything for about an hour, until the vegetables and meat are soft.
Add vinegar. Try, and if necessary add salt and pepper. Pour into a plate and decorate with dill and sour cream. Serve warm.
Per serving: 190 calories, 17 protein, 15 g carbohydrates, 7 g fat, 3 g saturated fat, 45 mg cholesterol, 490 mg sodium, 9 g sugar.
