Youtor
BORSCHTSCH osteuropäische Suppe mit Rote Bete und Weißkohl shorts
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Sw__NUp_YgY
Thank you so much for @oliahercules for providing the recipe. • RECIPE: • serves four • 4-5 lbs. oxtail • 2 onions • 3 large carrots • 1/2 celeriac or 2 stalks of celery • 4 allspice berries, roughly crushed • 10 peppercorns • 2 bay leaves • 2 beetroots, peeled (preferably the pale variety, but the red kind will do) • 1/2 small green cabbage, sliced • 14-oz. can chopped tomatoes • 14-oz. can red kidney beans • 4 medium potatoes, peeled • 1 clove garlic • 1/2 bunch dill, chopped • Sour cream or crème fraîche to serve (optional) • Fill a large pot with cold water. Halve one onion and add it to the pot. Roughly chop two carrots and the celeriac and add them, along with the allspice, peppercorns, and bay leaves. Add the oxtail and a good pinch of salt. • Bring the water to the boil. Skim the froth and discard it. Turn the flame to low and simmer the stock for two to three hours, until the meat separates easily from the bone. • While the stock is simmering, peel and finely dice the other onion. Roughly grate the remaining carrot. Cut the beetroot into matchsticks. • Skim some of the beef fat with a ladle off the top of the stock and pour it into a large frying pan. Turn the heat to medium and wait for the fat to start sizzling. Add your onion and sauté it gently, stirring from time to time, until it softens and starts to caramelize. Then add the carrot and cook for about five minutes. Season with salt and taste—it should be well-seasoned. • Add the beetroot to the pan and cook for a few minutes. Finally, add the tomatoes, cook for a couple of minutes, and taste. If it tastes too sour, add a pinch of sugar. • Drain the beef stock into a large bowl. Reserve the oxtail, but discard the rest. Pour the stock back into the pot with the oxtail. • Add the contents of the frying pan to the stockpot with the potatoes and cook for seven minutes over medium-high heat. Then add the cabbage and cook for another three minutes. The potatoes should be soft and the cabbage al dente. Finally, grate the garlic straight into the pot and give it a vigorous stir. • Serve the borscht with plenty of chopped dill, some sour cream on the side, and some good-quality bread for dipping. The soup will taste even better the next day. • TIKTOK: / seemagetsbake. . • INSTAGRAM: / seemagetsba. . • #shorts #nationaldish #recipe #ukraine #borscht #beetroot #beetrootsoup #soup
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