התמונה להמחשה בלבדBorsch
Cooking With KidsSteady frying heat sets the outside quickly while allowing the centre to cook through as directed. This dish brings the depth and richness of traditional Eastern European cuisine to the table, harmonizing perfectly tender beef with fresh root vegetables and the subtle sweetness of prunes.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
1To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
Nutrition
- Calories
- 1577
- Protein
- 100g
- Carbs
- 180.8g
Recommended Equipment & Products
- Electric hand mixer
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To maintain that stunning deep red colour of the borscht, try adding a tablespoon of lemon juice or vinegar to the beetroot during the initial sauté; the acidity sets the pigment and prevents it from browning. For a lighter version, swap the beef for chicken pieces or leave out the meat for a rich vegetarian dish. Serve with a thick slice of rye bread and a sprinkle of fresh dill for a lovely aroma and freshness.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. This dish brings the depth and richness of traditional Eastern European cuisine to the table, harmonizing perfectly tender beef with fresh root vegetables and the subtle sweetness of prunes.
