Borscht
A ruby-red beetroot soup with beef, cabbage and potatoes, finished with a spoonful of soured cream and fresh dill.
- 115 min25 prep · 90 cook
- MediumDifficulty
- 330 kcalper serving
Ingredients
- Beef shin500 g
- Water2 l
- Raw beetroots3
- Onion1
- Carrot1
- Potatoes3
- White cabbage300 g
- Tomato paste2 tbsp
- Red wine vinegar2 tbsp
- garlic2 cloves
- Bay leaves2
- Olive oil2 tbsp
- Soured cream150 ml
- Chopped dill2 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Simmer the beef in the water with the bay leaves and a little salt, skimming the foam, until tender.
- 2
Meanwhile grate the beetroot and carrot and chop the onion. Fry them in the oil for a few minutes.
- 3
Add the tomato paste and vinegar, which keeps the colour bright, and cook gently.
- 4
Take out the beef, cut it into pieces and return it to the broth with the diced potatoes.
- 5
Add the shredded cabbage and the beetroot mixture and simmer until everything is tender.
- 6
Stir in the crushed garlic, season and leave to rest off the heat.
- 7
Serve with a spoonful of soured cream and plenty of dill.
Tips and questions
- How do I keep borscht bright red?
- The vinegar fixes the colour of the beetroot; add it with the beetroot and do not boil it hard afterwards.
- Can I make it vegetarian?
- Yes: skip the beef, use vegetable stock and add a can of white beans for body.
- Does it keep well?
- It tastes better the next day and keeps 4 days in the fridge. Add the soured cream and dill only in the bowl.
Enjoy your meal!
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