Classic Beef Borscht

Classic Beef Borscht

120 min
Medium
1 serv.
257 g / 1 serv.

Rating

Average rating:—

Description

Rich red borscht with beef shoulder, beetroot, cabbage and the traditional serving with sour cream and herbs.

  1. Cover the beef with water in a small pot and simmer for 1 hour, skimming the foam.
  2. Grate the beetroot coarsely, fry in vegetable oil for 5 minutes, add wine vinegar and sugar, stew for 2 minutes.
  3. Add tomato paste to the beetroot, stir and heat for 2 minutes.
  4. Dice onion and carrot, fry in a pan until soft.
  5. Remove the meat from the broth, cut into cubes and return to the pot.
  6. Add diced potato to the broth and cook for 10 minutes.
  7. Shred the cabbage thinly, add to the pot and cook for 5 minutes.
  8. Add the beetroot and fried vegetables to the soup, season with salt, pepper and bay leaf.
  9. Cook the borscht for another 10 minutes, then remove from heat, add minced garlic and let stand covered for 10 minutes.
  10. Serve with sour cream and chopped parsley.
283
110 kcal / 100 g
kcal
18.9 g
7.4 g / 100 g
Protein
18.1 g
7.0 g / 100 g
Carbohydrates
15.4 g
6.0 g / 100 g
Fats