Cookingdom Level 43: Red Borscht

Strategy Guide

Step 1: Prepare the Ingredients

• In the snowy winter garden, tap on the green leaves of the beets a few times, then pull upward to harvest them. Collect a total of four beets.
• In the kitchen, insert the sink stopper and turn on the faucet to wash the beets. At the same time, chop the cabbage on the cutting board and return it to its dish.
• Place the cleaned beets on the cutting board, remove the green leaves and discard them into the trash. Use a peeler to peel the beets, then throw the peels away.
• Grate the peeled beets with the grater and place the shredded beets in a bowl.
• Next, handle the potatoes, carrots, bell peppers, and onions — peel the potatoes and carrots, and peel the purple onion by sliding your finger down. Then finely chop them all with a knife.
• Fill the pot with water, place it on the stove, turn on the heat, and add bay leaves, pepper, and the red-colored beef cut to simmer.
• While the beef simmers, cut the lean meat into chunks. When the beef is cooked, add the lean meat to the pot and continue simmering. Remove the cooked beef, cut it into pieces, and set aside in a dish.

Step 2: Cook the Soup Base

• In a separate pan, add oil and turn on the stove. Add the shredded beets, carrots, bell peppers, and potatoes.
• Add a cube of butter, sprinkle in salt, and use a spoon to scoop tomato paste from the can into the pan.
• Add water and stir everything evenly with a spatula. Season with white pepper powder, cover with the lid, and let it simmer.

Step 3: Finish the Borscht

• Pour the cooked red beet soup base into the pot containing the meat broth from Step 1. Add butter and let it simmer together.
• Grate a clove of peeled garlic with the grater, then add the minced garlic into the soup pot, followed by shredded cabbage.
• Once fully cooked, use a ladle to serve the soup into a blue bowl.
• Garnish with basil leaves, chopped green onions, and a swirl of cream on top.
• That’s it — rich, hearty borscht soup is ready!