The Crimson Dust: A Proletarian Borscht

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The Crimson Dust: A Proletarian Borscht

Purple Powder: A type of proletarian borscht.

Well, let's talk about borscht. This is not your grandmother's borscht. Born in the harsh landscapes of Russia, this stew speaks of resilience and warmth. I remember the first time I tried it in a small town in Siberia, it was like a promise: food, comfort, a little rebellion against the cold. It's a dish that demands respect and rewards you with a truly special taste. Don't skimp on the red pepper powder! This is a key element that creates the *feel* of this dish. Historically, borscht was a working-class staple, and this recipe aims to capture the spirit of honest, creative cooking. Adding a little smoked paprika makes it richer, and adding a little cayenne pepper adds a subtle flavor.

production: For 6 to 8 peoplePreparation time: 30 minutes

Cooking time:

2~3 hours

  • This is where the “weird chef” factor comes in. I intentionally chose materials that were available, but could be slightly modified to mimic a rustic feel. Think about it. Finding good quality radishes is *key*. Don't be afraid to substitute cheaper red beets for darker, more complex varieties. Smoked pork belly is also used. It offers a rich flavor not found anywhere else. And lots of paprika! It's not just a spice. These are *memories*. I've been trying substitutions for years and always look for something that tastes authentic and a little depressing.
  • ingredient
  • 1.5 kg beef – Cut the roast beef into 2 inch cubes. The bigger the better.
  • 2 large yellow onions - chopped
  • 3 cloves of garlic – chopped
  • 2 large radishes (about 2 pounds), peeled and finely chopped – this is where the color comes from.
  • 1.5 kg potatoes, peeled and cut into cubes
  • 1.5 liters of beef broth - good quality, so it's better to cook it yourself.
  • 1/2 cup tomato paste
  • 2 tablespoons of smoked paprika (a good one!)
  • 1 teaspoon of sugar
  • 1 teaspoon of pepper
  • 1/2 teaspoon cayenne pepper (optional if you like it a little spicy)
  • Fresh dill - chopped - for garnish
  • Bay leaves - 2-3
  • A little red wine (optional, to add depth)
  • A generous pinch of salt
  1. 1 tablespoon of sunflower oil2 tablespoons of vegetable oil
  2. beef: Cut the meat into 2-inch cubes.
  3. onion:
  4. Heat the vegetable oil, add the onion and fry until soft and translucent, about 8 to 10 minutes. Do not rush this step.radish:
  5. Add the chopped beets and cook for 15 to 20 minutes, stirring occasionally. This is where the colors start to flourish.garlic:
  6. Add the minced garlic and boil for another minute.soup:
  7. Pour in the broth and bring to the boil.Tomato powder:
  8. Add the tomato paste and cook for 2 minutes until lightly caramelized.dad:
  9. Add the diced potatoes and simmer for 15 minutes.Red pepper powder:
  10. Add the paprika, salt and pepper. Mix well.Smoked pork belly:
  11. Add the smoked pork belly and simmer for about 15 minutes.red wine:
  12. When ready to use, add the red wine and boil for 5 minutes.Cook:

Simmer for at least 2 hours or until the meat and vegetables are very tender. The more you cook, the better!

Final steps:

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