Beefy borscht with caraway seed bread

Recipe by Janet Grech

Serves 5

Ingredients

• 650g oxtail
• 1.5l water
• 1 onion, chopped 
• 2 cloves garlic 
• 1 carrot, chopped
• 1 leek, chopped
• 1 stick celery, chopped
• 2 cups cabbage, finely shredded
• 3 cups beetroot, diced
• 2 medium potatoes, peeled and chopped 
• bay leaf
• ¼ cup cider vinegar
• Salt and pepper 
• Sour cream and fresh dill to serve 

Meat patties

• Reserved meat from the borscht
• 3 potatoes
• 1 egg beaten
• rosemary
• ½ cup breadcrumbs
• Salt and pepper

Shape into small patties and oven bake on a greased  tray 

Method

1. Fry the garlic and onion and add the oxtail bones until lightly browned.
2. Add the cabbage, leek, carrots, beets, celery and give them a quick stir, adding the water.
3. Lastly add the potatoes, beets and bay leaf.
4. Cook in a pressure cooker until meat falls off the bone.
5. Remove meat from the bone and reserve to make into patties.
6. Strain broth, remove the bones and liquidize adding the liquidized veg to the broth adding the vinegar salt and pepper.
7. Mix the reserved meat with the rest of the ingredients for the patties and bake until set. 
8. Finish with a touch of sour cream and a sprig of dill.
9. Serve with meat patties and caraway seed bread. 

Caraway seed bread

Serves 5

Ingredients

• 1 cup rye flour
• 2 ¾ cups wholemeal flour
• 1/3 cups brown sugar
• 2 to 3 tsp caraway seeds
• 1 ½ tsp yeast 
• 1 ½ warm water 
• 1 cup linseed powder 
• 1 tbsp olive oil

Method

1. If using a bread maker, follow the basic programme instructions on the machine. 
2. Alternately, mix the yeast and the warm water and set aside until it is foamy (approx 5 mins).
3. Add the rye flour, half the wholemeal flour and linseed powder (also known as flax meal).
4. Use the dough hook of a cake mixer to combine the mixture and knead for approx 5 mins.
5. Add the remaining flour and salt and knead until the dough is elastic.
6. Add the seeds and the oil and knead until mixed through. 
7. Cover and allow to rise for 1 hour.
8. Knead and place on a baking tray and allow to rise for 30 mins.
9. Bake in the oven at 180°C for 40 mins until lightly browned.