Ukrainian beetroot stew – borscht

Ingredients for 4 servings:

• 500 g oxtail or cross rib
• 2 onions
• 1 bay leaf
• 2 ½ liters of water
• 200 g beetroot
• 200 g potatoes
• 2 tbsp sunflower oil
• 1 onion(s)
• 1 carrot(s)
• 1 bell pepper(s), red
• 1 tbsp tomato paste
• 1 beefsteak tomato(s)
• ½ small head of white cabbage
• 1 can of kidney beans (400g)
• Salt and pepper, freshly ground black
• 100 g sour cream
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

For the broth, add the beef, 1 onion, and a bay leaf to 2.5 liters of cold water. Carefully season with salt, cover, and simmer over low heat for about an hour, skimming off any foam occasionally. Meanwhile, cut the beetroot into matchstick-sized strips. Peel and dice the potatoes. Finely chop the second onion. Coarsely grate the carrot. Clean and dice the bell pepper. Blanch the tomato, peel, and finely dice it. Cut the white cabbage into strips. Drain the kidney beans. After an hour, add the beetroot and potatoes to the broth, season generously with salt and pepper, and simmer over low heat for another half hour. Meanwhile, heat the sunflower oil in a pan and sauté the finely chopped onion and coarsely grated carrot over medium heat for a good five minutes, stirring frequently. When the vegetables are firm to the bite and beginning to caramelize, add the bell pepper and tomato paste. Sauté for two minutes, stirring constantly. Then add the diced tomato. Reduce the liquid in the pan slightly and then stir everything into the stew. Finally, stir in the cabbage and kidney beans and let the dish simmer for another ten minutes. Serve the borscht with a dollop of sour cream and chopped dill. Serve with Ukrainian garlic rolls. You can find my recipe here: https://www.chefkoch.de/rezepte/4257841696521935/Ukrainische-Knoblauchbroetchen.html