Russian borscht recipe

Archie Santok of Arbat Russian Restaurant talks us through his dish


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
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

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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