*This is an Instant Pot + Air Fryer lid recipe, though can be made on stove top/crock pot and in oven too*
Another dish made for the shop co-workers when the weather got cold and grey last week. Wuff figured the folks who lived in climates where this was common for large parts of the year would know how to make a dish well-suited for blustery climes. So Vrghr went hunting for one of their more popular dishes: Borscht! And gave it a try.
Is it a "true" or "authentic" Borscht? Vrghr has no idea. Probably not. This is based off a lot of online recipes, along with a fair bit of wuffy's own adjustments.
But is it a good, hearty, comforting dish? OH YEAH!!
Vrghr has rarely had such effusive favorable reviews & comments from his office folks! One of them has "commissioned" wuffy to make another batch just so they can part it out, vacuum seal and freeze it for quick, delicious camper-food. Another said, "This is the best, most complex and delicious beef & veggie soup I have even eaten in my life!"
Wow!
Wuff purposely left some of the veggies, like the potatoes, carrots, and mushrooms, relatively chunky to give the result a stew-like texture. And Vrghr roasted a goodly portion of the veggies (the beets, potatoes, and carrots) in his new air fryer before adding them to the soup pot. The beef hock was seared before adding, and the onions and celery sauteed during the prep, all of which to concentrate and improve the flavors.
Surprisingly, there is actually relatively little taste of beets in this! 3 of wuff's coworkers claimed they "hated" beets, but ALL of them went back for 2nds and 3rds of this once they tasted it. The beets just gave an earthy and slightly sweet foundation to the results, without being predominate, even though Vrghr had added 8 of them to the pot. The most notable flavors came from the fresh Dill and Vinegar. Neither were strident, but each were noticeable in the dish.
The flavors are complex, composed of carrot, bell peppers, potato, beef, dill, parsley, white beans, mushrooms, vinegar, a hint of tomato, earthy sweetness, a suggestion of cabbage, and the luscious sour cream of the garnish.
Speaking of garnish, don't skip on the bit of fresh dill and sour cream. They really elevate the experience!
The roasting certainly added to the overall results, but if you don't have an air fryer, a traditional session on a baking sheet in a hot (450 degree F) oven until the veg is lightly browned on the edges (about 15-20 minutes) will do the same. Or you can skip it entirely with just a slight reduction in the intensity of the flavors if you want to simplify the preparation.
All in all, this experiment was a resounding success! "Legit" borscht or not, this is a dish you should really try out!
NOTE 1: Vrghr strongly recommends resting this in the refrigerator for a night before re-heating and serving. Not only does this strengthen and meld the flavors, it also seems to heighten the red/purple coloring from the beets.
NOTE 2: You can convert this to a vegetarian version by leaving out the beef shank and using veggie broth for the beef broth. The flavor profile will change of course, but the flavors will still be terrific.
Make 8 quarts as written. And keeps very well in fridge/freezer.
INGREDIENTS:
For the Roasted Veggies:
7-8 (depending on size) beets (peeled & grated)
3 medium russet potatoes (peeled & diced)
3 carrots (grated)
1.0-1.5lb beef shank
Salt, pepper, garlic powder to season both sides
1 TBS neutral oil w/high smoke point (avocado, canola, or veggie oil)
For the sauteed veggies:
1 red bell pepper (diced)
1 green bell pepper (diced)
2 large white or yellow onions (diced)
2 stalks celery (diced)
2 TBS minced Garlic
3 TBS Tomato Paste
7-8 C of beef stock (Vrghr used 8C water + 2 TBS Better Than Bullion Beef Base)
1 lb halved/quartered crimini/brown mushrooms
1/2 cored & sliced cabbage
3-4 Bay leaves
4 TBS Red Wine Vinegar, separated (2 TBS + 2 TBS)
5 TBS chopped fresh Dill, separated (3 TBS +1 TBS + 1 more TBS for Garnish) (or to taste)
4 TBS chopped fresh Parsley, separated (2 TBS + 2 TBS for Garnish)
1 TBS Sugar
1 can cannellini or other white beans w/juice
Also needed/recommended:
Air Fryer
Instant Pot
Refrigerator
DIRECTIONS:
Peel, dice and grate as noted the veggies to be roasted. Add to air fryer basket (or to a cookie sheet covered with foil in a 450 degree oven) and roast/air fry @ 400 degrees F for 25-30 minutes, pausing and shaking the basket at the 10 and 20 minute points. Transfer to a bowl with any accumulated juices to wait.
Clean any residue off the instant pot interior pot (so it doesn't burn during the searing step). Set pot to Saute, High. Add the oil
While the pot is heating, season the beef shank on both sides. When the oil is shimmering, add the beef and sear until a nice brown crust is achieved (about 4-5 minutes). Flip, and sear the other side for the same amount of time
Remove beef shank to waiting (veggie) bowl.
Add the Saute veggies. Stir about, and as they release their liquids, use them to scrape up any fond (brown bits) on the pot from searing the beef. Make sure the bottom of the pot is nice and shiny to avoid any "burn" warnings later. Continue to saute until the onions are translucent and the rest smells fragrant
Pour in the beef stock (or mix the Beef Base and Water until thoroughly combined and pour into the pot). Stir and deglaze the bottom of the pot again until clean
Add the Bay leaves, mushrooms, cabbage, 2 TBS vinegar, 3 TBS Dill, 2 TBS Parsley, Sugar, and all the roasted veggies. Return the beef shank and juices to the pot and nestle down into the liquid
Pressure cook on high for 40 minutes and do a quick release
Remove meat and all the bay leaves you can find. Remove bones, excess fat and connective tissue from the meat. Shred meat and return to pot with juices
Add the can of cannellini or other white beans w/juice
If soup is too thick/thin, adjust w/more broth/stock or thicken with potato flakes
Set pot to Saute mode. Cook until simmering again for 3-5 minutes, stirring frequently to prevent scorching on the bottom
Taste and adjust flavor with the reserved fresh dill, fresh parsley, garlic powder, vinegar, sugar, salt & pepper. (NOTE: pressure cooking blunts the flavors of fresh herbs. This is almost certain to need the additional items listed as separated the ingredients list at the start)
Refrigerate, covered, over night
The next day, skim any excess congealed fat and return to Instant Pot. Bring to simmer using Saute mode, stirring constantly to prevent scorching on the bottom (if using slow cooker/crock pot, stirring isn't necessary)
Serve in warmed bowls garnished with sour cream, fresh Dill, and chopped parsley. Side with fresh Italian or (preferred) swirled Rye & Pumpernickel bread and butter
!DEVOUR!
Another dish made for the shop co-workers when the weather got cold and grey last week. Wuff figured the folks who lived in climates where this was common for large parts of the year would know how to make a dish well-suited for blustery climes. So Vrghr went hunting for one of their more popular dishes: Borscht! And gave it a try.
Is it a "true" or "authentic" Borscht? Vrghr has no idea. Probably not. This is based off a lot of online recipes, along with a fair bit of wuffy's own adjustments.
But is it a good, hearty, comforting dish? OH YEAH!!
Vrghr has rarely had such effusive favorable reviews & comments from his office folks! One of them has "commissioned" wuffy to make another batch just so they can part it out, vacuum seal and freeze it for quick, delicious camper-food. Another said, "This is the best, most complex and delicious beef & veggie soup I have even eaten in my life!"
Wow!
Wuff purposely left some of the veggies, like the potatoes, carrots, and mushrooms, relatively chunky to give the result a stew-like texture. And Vrghr roasted a goodly portion of the veggies (the beets, potatoes, and carrots) in his new air fryer before adding them to the soup pot. The beef hock was seared before adding, and the onions and celery sauteed during the prep, all of which to concentrate and improve the flavors.
Surprisingly, there is actually relatively little taste of beets in this! 3 of wuff's coworkers claimed they "hated" beets, but ALL of them went back for 2nds and 3rds of this once they tasted it. The beets just gave an earthy and slightly sweet foundation to the results, without being predominate, even though Vrghr had added 8 of them to the pot. The most notable flavors came from the fresh Dill and Vinegar. Neither were strident, but each were noticeable in the dish.
The flavors are complex, composed of carrot, bell peppers, potato, beef, dill, parsley, white beans, mushrooms, vinegar, a hint of tomato, earthy sweetness, a suggestion of cabbage, and the luscious sour cream of the garnish.
Speaking of garnish, don't skip on the bit of fresh dill and sour cream. They really elevate the experience!
The roasting certainly added to the overall results, but if you don't have an air fryer, a traditional session on a baking sheet in a hot (450 degree F) oven until the veg is lightly browned on the edges (about 15-20 minutes) will do the same. Or you can skip it entirely with just a slight reduction in the intensity of the flavors if you want to simplify the preparation.
All in all, this experiment was a resounding success! "Legit" borscht or not, this is a dish you should really try out!
NOTE 1: Vrghr strongly recommends resting this in the refrigerator for a night before re-heating and serving. Not only does this strengthen and meld the flavors, it also seems to heighten the red/purple coloring from the beets.
NOTE 2: You can convert this to a vegetarian version by leaving out the beef shank and using veggie broth for the beef broth. The flavor profile will change of course, but the flavors will still be terrific.
Make 8 quarts as written. And keeps very well in fridge/freezer.
INGREDIENTS:
For the Roasted Veggies:
7-8 (depending on size) beets (peeled & grated)
3 medium russet potatoes (peeled & diced)
3 carrots (grated)
1.0-1.5lb beef shank
Salt, pepper, garlic powder to season both sides
1 TBS neutral oil w/high smoke point (avocado, canola, or veggie oil)
For the sauteed veggies:
1 red bell pepper (diced)
1 green bell pepper (diced)
2 large white or yellow onions (diced)
2 stalks celery (diced)
2 TBS minced Garlic
3 TBS Tomato Paste
7-8 C of beef stock (Vrghr used 8C water + 2 TBS Better Than Bullion Beef Base)
1 lb halved/quartered crimini/brown mushrooms
1/2 cored & sliced cabbage
3-4 Bay leaves
4 TBS Red Wine Vinegar, separated (2 TBS + 2 TBS)
5 TBS chopped fresh Dill, separated (3 TBS +1 TBS + 1 more TBS for Garnish) (or to taste)
4 TBS chopped fresh Parsley, separated (2 TBS + 2 TBS for Garnish)
1 TBS Sugar
1 can cannellini or other white beans w/juice
Also needed/recommended:
Air Fryer
Instant Pot
Refrigerator
DIRECTIONS:
Peel, dice and grate as noted the veggies to be roasted. Add to air fryer basket (or to a cookie sheet covered with foil in a 450 degree oven) and roast/air fry @ 400 degrees F for 25-30 minutes, pausing and shaking the basket at the 10 and 20 minute points. Transfer to a bowl with any accumulated juices to wait.
Clean any residue off the instant pot interior pot (so it doesn't burn during the searing step). Set pot to Saute, High. Add the oil
While the pot is heating, season the beef shank on both sides. When the oil is shimmering, add the beef and sear until a nice brown crust is achieved (about 4-5 minutes). Flip, and sear the other side for the same amount of time
Remove beef shank to waiting (veggie) bowl.
Add the Saute veggies. Stir about, and as they release their liquids, use them to scrape up any fond (brown bits) on the pot from searing the beef. Make sure the bottom of the pot is nice and shiny to avoid any "burn" warnings later. Continue to saute until the onions are translucent and the rest smells fragrant
Pour in the beef stock (or mix the Beef Base and Water until thoroughly combined and pour into the pot). Stir and deglaze the bottom of the pot again until clean
Add the Bay leaves, mushrooms, cabbage, 2 TBS vinegar, 3 TBS Dill, 2 TBS Parsley, Sugar, and all the roasted veggies. Return the beef shank and juices to the pot and nestle down into the liquid
Pressure cook on high for 40 minutes and do a quick release
Remove meat and all the bay leaves you can find. Remove bones, excess fat and connective tissue from the meat. Shred meat and return to pot with juices
Add the can of cannellini or other white beans w/juice
If soup is too thick/thin, adjust w/more broth/stock or thicken with potato flakes
Set pot to Saute mode. Cook until simmering again for 3-5 minutes, stirring frequently to prevent scorching on the bottom
Taste and adjust flavor with the reserved fresh dill, fresh parsley, garlic powder, vinegar, sugar, salt & pepper. (NOTE: pressure cooking blunts the flavors of fresh herbs. This is almost certain to need the additional items listed as separated the ingredients list at the start)
Refrigerate, covered, over night
The next day, skim any excess congealed fat and return to Instant Pot. Bring to simmer using Saute mode, stirring constantly to prevent scorching on the bottom (if using slow cooker/crock pot, stirring isn't necessary)
Serve in warmed bowls garnished with sour cream, fresh Dill, and chopped parsley. Side with fresh Italian or (preferred) swirled Rye & Pumpernickel bread and butter
!DEVOUR!
Category Food / Recipes / Tutorials
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Rawr! Vrghr likes his attitude! *big grin*
Wuff would definitely invite him over for a private dinner. Ralph might find Vrghr's appetite "arousing" too. *grin* Wuff suspects there might be some dialog similar to those two dragons you drew long ago, too. *grin* (Along with a need to do a lot of clean up afterward)
Wuff would definitely invite him over for a private dinner. Ralph might find Vrghr's appetite "arousing" too. *grin* Wuff suspects there might be some dialog similar to those two dragons you drew long ago, too. *grin* (Along with a need to do a lot of clean up afterward)
Oh, no doubt. Probably be a mighty big mess to clean up afterwards too. 😉
Unfair laying this on me BEFORE I've had breakfast!
LOL Wuff is not responsible for your viewing schedule. LOL
Vrghr wanted to bring some of the leftovers of this home, but the shop folks have already devoured ALL of those (about 2.5 quarts worth). Guess they liked the stuff. *grin*
Vrghr can definitely recommend trying this one out!
Vrghr wanted to bring some of the leftovers of this home, but the shop folks have already devoured ALL of those (about 2.5 quarts worth). Guess they liked the stuff. *grin*
Vrghr can definitely recommend trying this one out!
This should be a very good dish to help keep to your diet. It has a tiny bit of sugar in it, but a tablespoon mixed into 8 quarts of result is basically zero effect. It just balances the vinegar somewhat.
Hope you enjoy this!
Hope you enjoy this!
May wanna warn critters that's they're gonna need lotta napkins an such jus' from droolage b'fore they even eat this m'Bigbrowuffers, heh ;)
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