Cristian Broglia says: Borscht is a favorite dish in many Eastern European countries. The standout feature of Ukrainian borscht is the red radish, which gives the soup its distinctive flavor and beautiful burgundy color.
Serves four people
- 455g beef steak (loin), cut into 5cm . pieces
- 5 black pepper
- 2 bay leaves
- 1 onion, minced
- 300g red radish, peeled and diced
- 1 white radish, diced
- 200g celeriac peeled and diced
- 200g sliced cabbage
- 2 carrots, diced
- 1 tablespoon sugar
- 3 tablespoons red wine vinegar
- sea salt
- 1 tbsp crushed tomato, dissolved in a little warm water
- 4 tablespoons Greek yogurt
- ½ tbsp chopped fresh parsley
- Put the beef, pepper, bay leaf and 950ml cold water in a pot. Bring to a boil over medium-high, then reduce heat and cook until reduced by a third, about 45 minutes.
- Discard the bay leaf. Add onion, beetroot, radish, bok choy, cabbage, carrot, sugar, vinegar, salt to taste. Cover and simmer until vegetables are tender, about 30 minutes.
- Remove the chunks of meat and divide them among the soup bowls. Stir the tomato puree mixture into the soup and simmer for 5 minutes over high heat.
- Pour the vegetables and broth over the meat. Toss a tablespoon of yogurt and some chopped parsley on top of each serving.
- Tip: If the radishes come with greens, remove them and rinse. Chop and add to the soup, then simmer until tender for 3 minutes.
Taken from Gluten Free Cookbook by Cristian Broglia, published by Phaidon for £35. To buy from The Week Bookshop for £27.99, visit theweekbookshop.co.uk.
https://www.theweek.co.uk/arts-life/food-drink/955502/recipe-of-the-week-beet-borscht Recipe of the week: beets