This is one of the best sous vide borshch recipe that can be easily made with a thermostat and vacuum cooking.
Ingredients
Serves: –+
- Beetroot 4 pcs
- Carrot 4 pcs
- Onion 1 piece
- Potato 2 pcs
- Red cabbage half loaf
- Beef stock or clear vegetable soup 2 liters
- Fresh dill 20 gr
- Red wine vinegar 45 ml
- Salt and pepper
- Sour cream
- Fresh dill for accompaniment a sprig
Method
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Put beetroot, carrot, onion and potato in vacuum bags.
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Vacuumize cabbage in a separate bag.
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Immerse the bags in 83 degrees preheated water and cook for at least 1-3 hours, until the vegetables mellow.
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After beetroot is cooked, put it aside to cool down. Add oil to the beetroot and grind thoroughly until smooth.
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Boil the beef stock or vegetable soup in a separate large saucepan. Reduce heat and add beetroot puree, cabbage, dill, and vinegar. Season with salt and pepper to your liking.
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Serve with a spoonful of sour cream and a sprig of dill.
