Sochi Borscht [RECIPE]

Sochi Borscht [RECIPE]

Sochi Borscht2014-02-05 18:57:16Serves 6Don’t be turned off by the long prep/cook time of this favorite winter Russian soup. This recipe for Borscht is adapted from The Gourmet Traveller and serves as the perfect meal to help kick off the 2014 Winter Olympics in Sochi. We suggest pairing this soup with a 100% Sauvignon Blanc like our 2012 Saint Glinglin. This herbaceous, dry white is the perfect compliment to the earthy, herby flavors found in the beets and dill. For more details on the wine visit: http://bit.ly/saintglinglin Settle in for a warm, wine weekend in front of the tube!Prep Time3 hrCook Time3 hrTotal Time6 hrPrep Time3 hrCook Time3 hrTotal Time6 hr1lb beef-in-bone shank 2 Tablespoons olive oil 1 onion (finely chopped) 2 garlic cloves (finely …

via Bordeaux Wines | Blog:

Sochi Borscht

Serves 6
Don’t be turned off by the long prep/cook time of this favorite winter Russian soup. This recipe for Borscht is adapted from The Gourmet Traveller and serves as the perfect meal to help kick off the 2014 Winter Olympics in Sochi.

We suggest pairing this soup with a 100% Sauvignon Blanc like our 2012 Saint Glinglin. This herbaceous, dry white is the perfect compliment to the earthy, herby flavors found in the beets and dill. For more details on the wine visit: http://bit.ly/saintglinglin

Settle in for a warm, wine weekend in front of the tube!

Write a review

Print

Prep Time
3 hr

Cook Time
3 hr

Total Time
6 hr

Prep Time
3 hr

Cook Time
3 hr

Total Time
6 hr

Ingredients
  1. 1lb beef-in-bone shank
  2. 2 Tablespoons olive oil
  3. 1 onion (finely chopped)
  4. 2 garlic cloves (finely chopped)
  5. 6 cups good-quality beef stock
  6. 1 large red skin or Yukon Gold potato (diced into 1/2 inch cubes)
  7. 4 beets (scrubbed)
  8. 2/3 cup white cabbage (cut julienne)
Instructions
  1. Place beef shank in a saucepan, add water, cover and bring to the simmer over medium-high heat.
  2. Let simmer for 2 minutes. Drain and set beef aside.
  3. Heat oil in a large stock pot or dutch oven over medium heat, add onion, carrot, celery and garlic.
  4. Stir occasionally until translucent (4-5 minutes).
  5. Add stock, bring to the simmer.
  6. Add beef, reduce heat to low, cover and simmer until the meat starts to fall from the bone (1½-2 hours).
  7. Add potato.
  8. Remove beef, set aside to cool.
  9. When it’s cool enough to handle, shred meat off bone and return to soup.
  10. Meanwhile, combine beets, vinegar and 2.5 liters of water in a saucepan over medium heat. Bring to the simmer, season to taste until beets are tender (about 50 minutes to 1 hour).
  11. Drain, set aside to cool.
  12. When cool enough to handle, peel beets, cut into julienne and set aside.
  13. Add beets and cabbage to soup. Simmer over medium heat until tender (10-15 minutes).
  14. Season to taste.
  15. Serve with sour cream and dill and rye sourdough.
Adapted from The Gourmet Traveller
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/

For more info: Sochi Borscht [RECIPE]

Bordeaux Wines | Blog

Sochi Borscht [RECIPE]

Share this post:

Related Posts

Comments are closed.