Most often cooked with
Onion
Carrot
Garlic
Bay leaf
Dill
Potato
Beetroot
ButterRecipes with cider vinegar
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Herring Under a Fur Coat
Layers of salted herring, onion, potato, carrot and beetroot under mayonnaise, left overnight so it sets firm enough to cut.
Mushroom and Barley Soup
Dried mushrooms soaked and their soaking liquor used as the stock, with pearl barley cooked in it until the pot turns thick.
Roast Squash and Sage Soup
Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.
Split Pea and Ham Hock Soup
Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.
Vinegret
Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.