Recipes

SAM'S BORSCHT

Posted On: 2016-07-11 08:08:08

INGREDIENTS:

Olive oil

2 onions, finely sliced

3 large beetroot, washed, peeled & shredded or diced roughly

Half a small Savoy cabbage, finely sliced

2 bay leaves

A few sprigs of rosemary

600 grams beef brisket, shin or cheek, chopped into smallish pieces

2 tomatoes, roughly chopped

2 litres beef or vegetable stock

Salt and pepper

100 grams sour cream

DIRECTIONS:

In a large saucepan over a moderate heat, add a glug of oil, let it heat up a little.

Add the sliced onion, beetroot, cabbage, bay leaves & rosemary.

Let everything sweat down for 5-6 minutes until the beetroot & onion are soft.

Follow with the beef, chopped tomatoes & stock.

Season well & bring everything up to a steady boil.

Once it is bubbling away, bring it down to a low heat.

Cover with a lid & let it simmer for at least an hour,

until the meat is tender & falling apart.

Taste & adjust the seasoning with salt & pepper, then serve up in warmed bowls with a generous dollop of sour cream.

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