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Le Chaudron recipe
Bortsch
Beet and beef borscht
⏱ 120 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)raw beets
500 g (18 oz)beef brisket, cubed
1white cabbage, 600 g / 21 oz
3carrots
3potatoes
2yellow onions
4 clovesgarlic
400 g (14 oz)canned peeled tomatoes
2 L (8⅓ cups)beef stock
100 ml (½ cup)cider vinegar
1 tbspsugar
4 tbspsunflower oil
300 ml (1¼ cups)thick crème fraîche
1bunch of fresh dill
1bouquet garnithyme, bay leaf
1 tspfine salt
1 tspfreshly ground pepper
- 1 kg (2.2 lb) raw beets
- 500 g (18 oz) beef brisket, cubed
- 1 white cabbage, 600 g / 21 oz
- 3 carrots
- 3 potatoes
- 2 yellow onions
- 4 cloves garlic
- 400 g (14 oz) canned peeled tomatoes
- 2 L (8⅓ cups) beef stock
- 100 ml (½ cup) cider vinegar
- 1 tbsp sugar
- 4 tbsp sunflower oil
- 300 ml (1¼ cups) thick crème fraîche
- 1 bunch of fresh dill
- 1 bouquet garni thyme, bay leaf
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1 kg (2.2 lb) of beets (WEAR disposable gloves — they stain) and coarsely grate them.
- Peel the 3 carrots and 3 potatoes and cut into 1 cm (⅜ in) dice. Thinly slice the 2 onions. Shred the cabbage. Remove the germ from the 4 garlic cloves and chop them.
- Heat 2 tbsp of sunflower oil in the very large pot over high heat and brown the beef for 10 minutes, stirring.
- Add the hot beef stock and bring to a simmer. Add the bouquet garni (thyme, bay leaf), season and simmer covered for 1 hour.
- Meanwhile, heat 2 tbsp of oil in a large skillet and cook the onions for 8 minutes until golden. Add the garlic and cook 1 minute. Set aside.
- In the same pan, add the beets, sugar, cider vinegar and 200 ml (¾ cup) of stock. Simmer for 15 minutes until tender — this sets their color.
- Add the carrots and potatoes to the beef and cook 15 minutes. Add the cabbage, crushed tomatoes, beets and onions and cook 20 minutes over low heat.
- Adjust the seasoning — it should balance sweet and sour. Serve hot with a generous spoonful of sour cream and chopped fresh dill.
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