Nouvelle Shchavel Borsch

Ingredients

In this Nouvelle Shchavel Borsch recipe, we have transformed the traditional Russian soup into a more refined and elegant dish. The ingredients remain true to the original, but the cooking techniques and presentation have been adapted to fit the principles of Nouvelle cuisine. The flavors are more delicately balanced, and the dish is visually appealing with a modern twist. We alse have the original recipe for Shchavel Borsch, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 500g (1.1 lb) sorrel leaves, chopped 500g (1.1 lb) sorrel leaves, chopped
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the beef is tender.
4. 4.
   Add the sorrel leaves, diced potatoes, bay leaf, and dried thyme to the pot. Season with salt and pepper to taste. Simmer for an additional 15 minutes, or until the potatoes are cooked through.
5. 5.
   Remove the bay leaf from the soup. Serve the Nouvelle Shchavel Borsch hot, garnished with fresh dill and a dollop of sour cream.

Treat your ingredients with care...

• Sorrel leaves — Sorrel leaves have a tangy flavor that adds a unique taste to the soup. If sorrel is not available, you can substitute it with spinach leaves for a milder flavor.

Tips & Tricks

• For a richer flavor, you can use homemade beef broth instead of store-bought.
• To make the soup more visually appealing, you can garnish it with edible flowers or microgreens.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the sorrel leaves and potatoes.

Serving advice

Serve the Nouvelle Shchavel Borsch as a starter or a light main course. Accompany it with crusty bread or a side salad for a complete meal.

Presentation advice

Present the Nouvelle Shchavel Borsch in elegant soup bowls. Drizzle a swirl of sour cream on top and sprinkle fresh dill leaves for a pop of color. Serve with a slice of crusty bread on the side.