Russian borscht recipe

Archie Santok of Arbat Russian Restaurant talks us through his dish

Recipe
Recipe
Recipe
Recipe
Recipe
Recipe
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Archie Santok at Arbat Russian Restaurant
‘This recipe is healthy, because it has lots of vegetables in it. It’s also exceptionally simple because it only uses two cooking methods: sautéing and boiling. We serve it with a dollop of sour cream, as per Russian tradition. ’

Ingredients
200g beef tenderloin, cubed
100g beetroot, finely chopped
50g potato, cubed
50g carrots, finely chopped
100g bell peppers, finely chopped
8 shallots
2 garlic cloves, roughly chopped
1 stick of celery, roughly chopped
50g cabbage, finely chopped
1 bay leaf
2tbsp caraway seeds
125ml corn oil
500ml beef stock
15ml lemon juice
Sour cream and dill to garnish

Method
1 Season the beef with salt and pepper.

2 Peel and roughly chop the veg.

3 Add a little corn oil to a pan and sauté the beef. Add the garlic and onion, and sauté until aromatic.

4 Add the chopped veg (except the cabbage) and sauté for ten minutes.

5 Place all cooked ingredients in a pan with the bay leaf and caraway seeds.

6 Pour the beef stock into the pan to cover the veg. Bring to a rapid boil.

7 Cover and simmer for about an hour, or until the veg is tender.

8 Add the cabbage and season, then simmer for five minutes.

9 Add the lemon juice, remove the bay leaf and remove from the heat.

10 Serve with sour cream and dill.

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