Dense borsch secrets: How to get a rich broth and vibrant color

The key to a dense, rich borsch lies in collagen extraction and fat management. Using a multicooker set to 160 °C (320 °F) allows for a sustained simmer that draws maximum richness from the beef brisket. The use of schmaltz (rendered pork lard) provides a specific depth and aromatic density that vegetable oils cannot replicate, while the addition of apple cider vinegar during the beet sauté prevents oxidation and locks in the vibrant red color. Ingredients Broth and Base Beef brisket Water Salt Vegetables and Aromatics Onion Carrots Beets Potatoes Red bell pepper White cabbage Tomato Garlic Parsley Cooking Agents and Seasoning Apple cider vinegar (6%) Rendered pork lard (schmaltz) Sour cream and black pepper (for serving) Preparation Step 1. Set the multicooker to "Multicook" mode at 160 °C (320 °F). Place the beef brisket in the bowl and add water until the meat is covered by approximately five fingers. Bring to a boil, thoroughly skim the foam from the surface, and simmer for one hour until the broth is rich and slightly tacky. Step 2. While the meat cooks, prepare the vegetables. Peel and cut the onion, carrots, beets, and potatoes into thin strips. Wash the red bell pepper, remove the core, and dice it. Grate the tomatoes—discarding the skin to ensure a smooth texture in the sauté. Thinly shred the white cabbage.