©Annabelle Schachmes
Discover the authentic Ashkenazi borscht recipe, a must-try soup with its vibrant red color derived from beets. Whether enjoyed hot or cold, with or without meat, this quintessential Slavic dish is a comforting delight. Culinary journalist Annabelle Schachmes shares the secrets of this timeless recipe in her latest book, "Jewish Cuisine in New York."
Ingredients to Buy
- 5 medium-sized beets
- 1 onion
- 450g beef chuck
- 3 tomatoes
- 20g powdered sugar
- 10cl apple cider vinegar
- 4 large potatoes
- Salt and pepper
Recipe
Peel the beets, potatoes, and onion. Grate the beets and finely chop the onion. Cut the beef and potatoes into approximately 4cm cubes. Rinse the tomatoes under running water, remove the stems, and cut them into medium-sized pieces.
In a pot, combine the beef and tomato pieces with the grated beets and finely chopped onion. Add sugar and vinegar. Season with salt and pepper to taste, then add enough water to cover. Cook over medium heat, almost covered (slightly offsetting the pot lid to allow a small opening), for about 3 hours. About 1 hour before the end of cooking, add the potato pieces.
Tip : There are two approaches to this recipe - those who enjoy it with meat, akin to a beetroot pot-au-feu, and those who remove the meat for another preparation, savoring the borscht hot without meat.
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