Russian-style Hot Pot

Ingredients

While the Chinese hot pot typically features a variety of thinly sliced meats, seafood, and vegetables cooked in a flavorful broth, the Russian-style Hot Pot takes inspiration from borscht, a popular Russian soup. This adaptation incorporates beets, cabbage, and beef as the main ingredients, creating a heartier and more robust flavor profile. Additionally, the Russian-style Hot Pot is served with sour cream, a staple in Russian cuisine, to add a creamy and tangy element to the dish. We alse have the original recipe for Hot Pot, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 medium beets, peeled and grated 2 medium beets, peeled and grated
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for serving Sour cream, for serving
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the grated beets, sliced cabbage, and diced potatoes to the pot. Stir in the tomato paste and cook for a few minutes.
4. 4.
   Return the browned beef stew meat to the pot. Pour in the beef broth and add the bay leaves, dried dill, sugar, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Russian-style Hot Pot hot, garnished with a dollop of sour cream and fresh dill.

Treat your ingredients with care...

• Beets — Wear gloves while handling beets to prevent staining your hands.
• Cabbage — Make sure to thinly slice the cabbage for even cooking.
• Sour cream — Use full-fat sour cream for a rich and creamy taste.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the hot pot while simmering.
• If you prefer a thicker broth, you can mix a tablespoon of flour with some water and add it to the pot during the simmering process.
• Feel free to add other vegetables of your choice, such as carrots or bell peppers, to the hot pot for added variety.
• Serve the hot pot with crusty bread on the side to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Russian-style Hot Pot in individual bowls, with a dollop of sour cream on top and a sprinkle of fresh dill for garnish. Accompany it with a slice of crusty bread to complete the meal.

Presentation advice

To enhance the presentation, you can place a small dollop of sour cream in the center of each bowl and use a toothpick to create a swirl pattern. Sprinkle some fresh dill on top for a pop of color.