Cookingdom Level 44 - Red Borscht

The ultimate guide for Cookingdom Level 44 Red Borscht, helping players master the cooking adventure of Cookingdom.

Cookingdom Level 44 Walkthrough Video

Cookingdom Level 44 Walkthroughs & Guide

Welcome to Cookingdom Level 44, where your mission is to craft the perfect Red Borscht using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.

This walkthrough gives you the exact steps to succeed in Cookingdom Level 44, detailing every ingredient, action, and placement needed.

Ingredients Needed

Ingredient	Quantity	Notes
Beets	4	Harvested from the garden, then washed, peeled, and grated.
Cabbage	1 head (approx.)	Shredded.
Red Bell Pepper	1	Deseeded and diced.
Potatoes	2	Peeled and diced.
Carrot	1	Peeled and diced.
Red Onion	1	Peeled and diced.
Water	Sufficient for broth and sautéing	Used in multiple steps.
Green Leafy Herbs (e.g., Dill/Parsley stems)	1 bunch	For flavoring broth, then discarded.
Black Pepper	To taste	From a shaker, for broth.
Meat (Flat piece, e.g., flank steak)	1 piece	Sliced.
Meat (Thicker piece, e.g., beef chuck)	1 piece	Sliced.
Oil	For sautéing	Vegetable oil.
Butter	1 pat	For sautéing.
Tomato Paste/Sauce	1 can	Added to sautéed vegetables.
Salt	To taste	From a shaker, for sautéed vegetables.
Garlic	1 clove	Grated into the soup.
Green Peas	1 small bowl	Added to the soup.
Rosemary Sprig	1	For garnish.
Sour Cream/Yogurt	1 dollop	For garnish.
Cutting Board	1	Tool.
Knife	1	Tool.
Peeler	1	Tool.
Grater (Phone-like device)	1	Tool.
Bowls	Multiple	For holding ingredients.
Pot	1	For broth and soup.
Frying Pan	1	For sautéing.
Induction Cooktop	2	Heating elements.
Lid (for pan)	1	Tool.
Wooden Spatula	1	Tool.
Tongs	1	Tool.
Ladle	1	Tool.
Serving Bowl (blue patterned)	1	For plating.
Spoon	1	For plating and eating.

Step 1. Harvest Beets

In the snowy garden, click on the four beet plants to harvest them. Each beet will be pulled from the ground and collected.

💡 Tip: Make sure to collect all four beets before proceeding to the kitchen.

Step 2. Prepare Vegetables

Wash the harvested beet in the sink. On the cutting board, peel the beet, then grate it using the grater. Shred the cabbage with a knife. Deseed and dice the red bell pepper. Peel and dice the potatoes. Peel and dice the carrot. Peel and dice the red onion. Place each prepared vegetable into a separate bowl. Discard all peels and trimmings.

💡 Tip: Ensure vegetables are cut to a relatively uniform size for even cooking. The grater is the phone-like device.

Step 3. Prepare Meat and Broth

Place a pot on the induction cooker. Add water, green leafy herbs, and black pepper from the shaker. Turn on the cooker and bring to a simmer. While the broth simmers, slice the flat piece of meat and the thicker piece of meat on the cutting board; place sliced meats onto separate plates. Once the broth timer completes, use tongs to remove and discard the green leafy herbs from the pot.

💡 Tip: Allow the broth to simmer sufficiently for the herbs to infuse their flavor into the water.

Step 4. Sauté Aromatic Vegetables

Place a frying pan on another induction cooker. Add oil, then a pat of butter. Once heated, add a small amount of water from the jug, followed by the diced onion, diced red bell pepper, and grated beet. Add tomato paste/sauce from the can using a spoon. Stir the mixture with a wooden spatula. Season with salt from the shaker. Cover the pan with a lid and simmer until the timer completes and the vegetables are cooked down.

💡 Tip: Stir occasionally to prevent sticking and ensure even cooking of the sautéed base.

Step 5. Cook the Borscht

Add the cooked vegetable mixture from the frying pan into the pot containing the meat broth. Grate a clove of garlic directly into the pot using the grater. Add the shredded cabbage, diced potatoes, and green peas to the pot. Stir to combine and allow the soup to simmer until the timer completes and all vegetables are tender.

💡 Tip: Ensure the soup simmers gently. Do not boil vigorously, to allow flavors to meld and vegetables to cook through without disintegrating.

Step 6. Plate the Dish

Using a ladle, pour the cooked borscht into the blue patterned serving bowl. Garnish the soup with a fresh sprig of rosemary. Add the previously sliced cooked meat (both types) into the bowl of borscht. Finish by placing a dollop of sour cream/yogurt on top using a spoon. The dish is served with a spoon on a patterned placemat.

💡 Tip: Arrange the garnishes neatly on top of the soup for an appealing presentation to achieve a 'Flawless execution'.