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. ’
200g beef tenderloin, cubed
100g beetroot, finely chopped
50g potato, cubed
50g carrots, finely chopped
100g bell peppers, finely chopped
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
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.