French Borscht [2021-07-05]

Ingredients

Mirepoix

• 1 large onion (chopped)
• 2 stalks of celery (chopped)
• 2 carrots (chopped)
• 1-2 tbsp tomato puree

Stew base

• 1 glass of red wine, cooking wine is fine
• 2 vegetable bouillon cubes
• Water (1L / 4 cups)
• 1 bay leaf
• Fresh thyme (or dried, whatever)

Mushrooms

• Button mushrooms (sliced)

Root Vegetables

• 6 red beats cut into smaller pieces, or sliced
• 1 parsnip, sliced
• 1 parsley root, sliced (can also just use another parsnip)

Meat

• Meat appropriate for a stew (400g, cut into mouth-pieces)
• Bacon, cubed (about 200g)

Finisher

• Creme fraiche
• Balsamic vinegar
• Salt

Instructions

• Pre-boil the beats in a separate pot

• Gently brown the mirepoix vegetables in a stock pot
• Add tomato puree and stir around
• When you start getting a brown residue at the bottom of the pot, add the stew base
• Bring to a slow boil

• Add root vegetables
• Sear the mushrooms at high heat to get rid of the liquid in them, then add to the stew
• Brown the meat in a skillet, salt and pepper, then add to the stew

• Let cook for as long as you have patience, but at least 60-90 minutes
• Top off with some more water if necessary
• It's done when the beats start getting soft and the meat is falling apart

• Add some creme fraiche

• Give it a taste, if it tastes overly sweet, add some balsamic vinegar
• If it tastes off or bland, add salt

Topics