Usuba
Borscht with beef, beans and sour cream
Rich borscht on beef broth with beef, red beans, and vegetables. Served with sour cream and crispy black bread chips. The dish combines traditional flavor with modern presentation.
- Total
- 100 min
- Standard serving
- 359.4 g
Ingredients
Total 21- Beet
17.5 g - Carrot
37.5 g≈ 1/3 pcs - Sweet pepper
37.5 g≈ 1/4 pcs - White cabbage
10 g - Meat broth
150 ml≈ 2/3 cup - Tomato paste
10 g≈ 2 tsp - Potato
10 g - Dill
1.25 g≈ 3/4 stalk - Garlic
1.25 g - Bay leaf
0.25 g≈ 1/2 pcs - Black peppercorns
0.75 g≈ 1/3 tsp - Lemon juice
0.25 ml - Salt
0.5 g - Vegetable oil
6.25 ml - Onion
37.5 g≈ 1/4 pcs - Roast beef
12.5 g≈ 2/3 slice - Beansконсервированный
6.25 g≈ 1.5 tsp - Sour cream20%
11.139 ml≈ 2 tsp - Parsley
0.5 g≈ 1/3 tsp - Chips
1.25 g - Beet Juice
7.5 ml≈ 1.5 tsp
Instructions
- 1
Step 1
Cut all vegetables into thin strips, potatoes into batons. Fry carrots, bell peppers and onions in vegetable oil, add tomato paste at the end.
- 2
Step 2
Fry the beets separately with lemon juice. Add all vegetables to the hot meat broth. 5 minutes before serving, add a bay leaf, black peppercorns, and salt. Pour in fresh beet juice and adjust to taste.
- 3
Step 3
Add finely chopped garlic to the finished borscht.
- 4
Step 4
Pour the borscht into a baking dish, add the beef cut into thin strips and canned beans. Sprinkle with chopped parsley and dill. Serve with sour cream and crispy black bread chips.
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