10 Unidade Allspice berries
3 Folha Bay
500 G Beef shoulder
100 ml Dry white wine
8 Unidade Juniper berries
1 Unidade Lemon
2 Colher de sopa Olive oil
100 G Red pepper
1 Colher de chá Smoked paprika
4 Colher de sopa Sour cream
1 Colher de chá Sweet paprika
250 G White cabbage
3 Unidade Whole beetroot
Bring approx. 2 l water to the boil in a large pan with the bay leaves, allspice and juniper berries. Add the meat and simmer over a medium heat for 2 hours until tender. Peel the beetroot and add to the beef once this has cooked for 1 hour. Repeatedly skim the foam off the surface with a slotted spoon.
Ingredientes
3 Folha Bay, 10 Unidade Allspice berries, 8 Unidade Juniper berries, 500 G Beef shoulder, 3 Unidade Whole beetroot
Peel and finely dice the onions and garlic. Wash and peel the carrots and potatoes then cut them into 1 cm cubes. Wash and quarter the pepper, remove the stalk base, white ribs and seeds, then also cut into cubes. Wash and quarter the white cabbage and cut it into 0.5-cm thick strips. Once the beef and beetroot are tender/soft, remove both from the cooking liquid and cut into cubes.
Ingredientes
100 G Red pepper, 250 G White cabbage
Heat the olive oil over a medium heat in another large pan and sauté the white cabbage, onions, garlic and carrots for 10 minutes. Add the red pepper and cook for another 5 minutes.
Ingredientes
2 Colher de sopa Olive oil
Add the spices and deglaze with white wine. Add the meat, beetroot and cooking liquid from the meat and bring to the boil. Squeeze the lemon. Season the borscht with lemon juice, salt and pepper to taste
Ingredientes
1 Colher de chá Smoked paprika, 1 Colher de chá Sweet paprika, 100 ml Dry white wine, 1 Unidade Lemon
and serve with sour cream.
Ingredientes
4 Colher de sopa Sour cream
430
31.13 G
20.87 G
23.58 G