Usuba
Borscht with Fresh Horseradish and Garlic
Rich meat borscht with root vegetables, tomatoes and a sharp horseradish note. Beets and carrots are stewed separately, then combined with potatoes and cabbage in broth. Flour is roasted until it reaches a nutty aroma for thickness, fresh horseradish and garlic are added at the end of cooking. Served with sour cream and cilantro.
- Total
- 50 min
- Standard serving
- 908.9 g
Ingredients
Total 18- Potato
150 g≈ 1 pcs - Meat broth
500 ml≈ 2 cup - Beet
82.5 g≈ 1/3 pcs - Vegetable oil
2.55 ml≈ 1/2 tsp - Carrot
17 g - Cabbage
33.33 g - Horseradish
3.33 g≈ 1 tsp - Red bell pepper
25.5 g - Tomatoes
80.4 g≈ 2/3 pcs - Garlic
3.99 g≈ 1.5 clove - Cilantro
2.4 g≈ 2.5 tbsp - Black peppercorns
to taste≈ 1.5 pcs - Coriander seeds
to taste≈ 1/4 tsp - Salt
to taste - Wheat flour
2.063 g≈ 3/4 tsp - Vinegar
to taste - Sour cream
to taste - Horseradishto taste≈ 1/3 tsp
Instructions
- 1
Step 1
Put the broth on the heat and add diced potatoes.
- 2
Step 2
Grate the beets and carrots on a coarse grater. Heat a sauté pan with vegetable oil and stew the root vegetables over medium heat for 7 minutes.
- 3
Step 3
Blanch the tomatoes in boiling water, remove the skin, remove the seeds, and chop coarsely. Add to the saucepan and simmer for another 5 minutes.
- 4
Step 4
Remove the stem and white membranes from the pepper, cut into cubes. Roll the cabbage into a roll and cut into strips 3–5 mm wide.
- 5
Step 5
Add all vegetables from the sauté pan to the pot with broth and potatoes. Simmer for 25–30 minutes until the potatoes are tender.
- 6
Step 6
Try borscht and add salt and vinegar to taste (approximately 2 tablespoons of vinegar).
- 7
Step 7
Roast the flour in a dry pan until golden brown and nutty in aroma. Pour into the borscht and stir well.
- 8
Step 8
Add horseradish cut into thin strips and crushed garlic cloves. Simmer for another 10 minutes. Add coriander seeds and black peppercorns.
- 9
Step 9
Let the borscht infuse for at least 30 minutes. Before serving, remove the pieces of horseradish and garlic or leave them for a more intense flavor. Serve with sour cream, chopped cilantro, and grated horseradish.
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