OK manlets. I've seen the shit you cook in here and it's fucking embarrassing. No wonder you're all coom-brained retards: You don't eat any nutritious food. So now I'm going to show you a recipe your Soviet grandma can make in her sleep:
Borscht with Meat
Alright here's the Scalfani shot. Left to right we have: fresh dill, savoy cabbage (red or green or napa would also be fine), onions, carrots (I had the faggy colored ones on hand, but it seriously makes no difference), a lemon, beets (red or gold, whatever), garlic, fresh tomatoes (canned is better if they are out of season), fennel bulb, celery, chuck roast, flour, sugar, salt, and rice vinegar.
Here's the recipe:
You can click through to get the full details. I'm making a 1.5 size recipe so the figures here have been multiplied to handle 1.5 lbs of meat.
Great, now Step 1: Peel and chop all these vegetables.
If you don't have a peeler like pic related, get one.
Once you get the beets peeled, turn your oven up to 450, wrap the beets in foil, and put them in the oven to bake.
Now for chopping. I'm smart, because I'm a woman, so I have this tool that does all the grunt work for me:
So satisfying.
Here's how you peel tomatoes:
Put them in a shallow pan of boiling water and turn occasionally. The skins will split and come away from the fruit.
Chop your meat. Don't use a food processor for this.
Put a little flour and salt into a bowl, add the meat cubes, and stir to coat. It would actually be better to use a larger bowl than the one I chose, it's easier to toss the meat.
OK, now, get yourself prepared for the next step. You're going to need a large saucepot, and potentially a second pan to fry off the meat. I used my Always Pan, which is nonstick and based, but an enamelware dutch oven is ideal. Add a little oil to the pan, heat the oil and then brown the meat. You're looking to get a crust on the beef, if possible, so work in batches. (Crowding the pieces of meat gets them too steamy, and it doesn't brown so well. This is why I'm using an overflow pan to sear.)
Stir occasionally and don't burn it. Once the beef is browned, you deglaze the pan. This is when you add liquid to a hot pan to loosen up the brown bits on the bottom. Assuming you didn't fuck up and burn it, this stuff imparts more flavor to the soup.
Above: how to deglaze.
Now for the relatively easy part: add the tomatoes, a spoonful of tomato paste and ~4-5 cups of water or stock. Bring to a boil and then simmer for 25 minutes.
After 25 minutes, add all the vegetables except the cabbage. Allow to simmer for another 25 minutes. Once that is complete, add the cabbage. You can go yell at feminists on the internet while it simmers, so long as the heat isn't too high. If you burn the soup I will laugh at you.
The secret to not burning the soup is to add water. Although you ultimately want to get the soup more concentrated so the flavor is bolder, you need the water to cook the vegetables. It will all steam away by the time you're done. Simmer for another 30-35 minutes or until the cabbage is tender. Taste the soup, and add salt, 1 tbsp sugar, lemon juice, 2-3 cloves minced garlic (optional) and vinegar to taste. If in doubt, less is more and everyone can add more these flavorings at the table.
OK, final touch: Take the beets out of the oven, where they should have been roasting for the last hour and a half. Carefully cut the hot baked beets into strips. (Alternatively, if you have cold roasted beets on hand in the fridge, slice them and allow the soup to return to boil.)
Add the sliced beets and gently stir. Try not to break up the beets. Simmer for another 15 minutes.
In the meantime, gather your condiments and sides:
Here we have fresh bread, sour cream, greek yogurt, salt, and chopped dill (not pictured, sorry, just trust me bro.)
Your finished soup will look like this:
Garnish with sour cream/greek yogurt and dill, and serve with bread.
You're Welcome for this badass recipe. - STAN
Looks like a mess ngl. And what are you eating that out of bro? A pyrex 2-cup measure?
mooncake. The "snow skin" is pandan flavored, the filling is coconut.
