Russian beetroot soup

Overview

Red cabbage soup is the most popular soup in Russia. It can be said that when every Russian mentions red cabbage soup, it has a strong flavor of family and memories, and each family makes it differently. And beetroot soup is not necessarily beef soup, pork soup, vegetarian soup, or pure beetroot soup. My recipe was taken from the largest food website in Russia, and it is the red cabbage soup with the most positive reviews. After I made it, I tasted it to many Russians, and they rated it very highly. It has an absolutely authentic home-cooked taste. The red cabbage soup uses beef broth without butter. Just a little bit of oil is added to the dish, so it is a very healthy dish. It is great to have a pot of meat and vegetable soup in winter. Since I am in Petersburg, I naturally have to introduce some authentic Russian dishes to you. The first dish is naturally the Russian red cabbage soup that is most familiar to Chinese people. I wrote this diary with all my heart. If you don’t make it now, you can save it. I’m not bragging. You will never find a red cabbage soup that is as detailed and authentic as this one. . . Asking for hearts, asking for replies, asking for fans, asking for all kinds of wows

Tags

• soups
• beef soup
• beetroot
• cabbage
• mushroom
• potatoes
• sour cream
• sugar
• white vinegar
• carrot
• dill
• salt
• tomatoes

Ingredients

Steps

1. 1 Let’s talk about beef stock first. It is best to choose meat with a little fat and bone marrow. Slightly fatty beef brisket is best paired with cut off big bone. The piece I had today had a little fat and a little bone, but I didn’t get the big bone. That's okay. The first step is of course to soak the beef in water and change the water several times.

   

2. 2 The soup ingredients are all Western-style, without the use of onion, ginger and cooking wine, but there is absolutely no fishy smell when stewed. There are celery leaves, onions, bay leaves, carrots, peppercorns, and a little salt.

   

3. 3 Boil the beef in a pot of cold water, and then check the soup. If there is a lot of foam, pour it out and cook it again. My soup is okay, so just skim off the foam and cook the beef until tender. Then remove the meat and store it separately, and filter the soup. If you want it to be clearer, filter it again with gauze. I left it on the balcony overnight, and the next day the butter solidified and the oil was skimmed off, and it was a pot of authentic beef stock. This kind of broth is great to drink directly when it is cold, and it has no greasy taste at all. After heating, the first thing you smell is the fragrance of celery, then the spiced aroma of bay leaves, and then the smell of broth that is different from Chinese beef soup. Once you have the stock, you can cook whatever you want, sprinkle some minced beef on top and you'll have a good soup.

   

4. 4 Cabbage, potatoes, carrots, cooked beets, tomatoes, mushrooms (optional)

   

5. 5 Dill and parsley are the two most commonly used spices by Russians, and their usage is similar to our coriander. Dill looks like fennel, and parsley looks like cilantro. You can buy dried versions of these two kinds of xubao, and the taste is the same. Dill is mostly used in soups and served with salmon; parsley is mostly used in salads. Sour cream is also called sour cream, English sourcream. There are also treasures for sale. It tastes like cream with a light sour taste (seems like nonsense), it is very thick and fragrant, and it is also a commonly used dairy product. Generally there are two types: 15% and 20%.

   

6. 6 When cooking beetroot, cook the beetroot whole with the skin on. The cooking time is shorter than that of beef, about an hour. Scrape off the skin of the cooked beetroot with a spoon and grate into thick shreds. Grate the carrots into thick shreds, and cut the cabbage into thick shreds or tear into small pieces. Cut the tomatoes into small pieces and chop the mushrooms. Cut the potatoes into cubes (no onions are used in this recipe, usually some onions are added.) At this time, put the potatoes into the broth and cook.

   

7. 7 Add a little oil to the pan and sauté the beetroot, carrots and cabbage. Stir-fry for a few times, add a spoonful of white vinegar (or fruit vinegar, lemon juice), a large spoonful of sugar, add some broth, cover and simmer. Simmer for about 10 minutes, just until soft but not too mushy. (Generally, the Russian method is to dry-fry the vegetables to disperse the water in the vegetables. This is the special feature of this method. Vinegar is not added because tomatoes will provide a sour taste, but most of the vinegar added will evaporate and is not too sour. If you don’t like sourness, you can omit it.)

   

8. 8 Add tomatoes before serving.

   

9. 9 When the potatoes are almost cooked, pour all the stewed vegetables in and sprinkle some cooked beef cubes. Then put the mushroom pieces in. Add salt to taste. Turn on the lowest heat and simmer with the lid on. The soup should not boil. It will be fine if it does not bubble or bubbles a little. Boiling will remove the color and flavor. All the ingredients are cooked, including the mushrooms, so the purpose of braising is to let the flavors blend and not make the dish too rotten.

   

10. 10 After simmering for a while, the flavor is almost ready. Sprinkle chopped dill and press two cloves of garlic in with a garlic press (this will allow the garlic flavor to spread more easily). Just cover it again and let it simmer for a while.

    

11. 11 Serve with a spoonful of sour cream and a sprinkle of dill. Authentic and delicious Russian cabbage soup is ready. You absolutely love it.