Borscht

Its true that there are countless recipes for preparing borscht. One could say that every housewife has her own, passed down from generation to generation. Regardless of the recipe, red beets are essential in borscht, as they provide the characteristic red color of this popular Russian dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 130 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, beef, side

  • 30 g Fat, beef tallow

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Carrot, fresh

  • 1 piece Green, raw

  • 1.5 l Soup base, beef, cube

  • 2 piece Potatoes, white

  • 600 g Peach, fresh

  • 150 g Cabbage, fresh

  • 2 spoons Vinegar, apple

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • pieces Sour cream

Steps

  1. Peel the onion and garlic, then finely chop them separately. Clean the celery and carrots, wash them, and cut them into small pieces. Clean the cabbage and slice it into long strips.

  2. Wash the piece of beef and place it in a large pot. Cover it with cold water and place it on the stove. Bring the meat to a boil and let it cook for 2 minutes. Remove the foam from the meat, then drain it and set it aside on a warm plate.

  3. Heat fat in the pot. Add the onion, garlic, carrots, and celery, and sauté the vegetables over medium heat for 4 to 5 minutes, stirring occasionally. Pour in the broth and bring to a boil. Add the piece of beef, reduce the heat, cover the pot, and simmer gently until the meat is tender and easily separates from the bone (1.5 to 2 hours). About 40 minutes before the end of cooking, peel and wash the potatoes. Cut them into equal-sized cubes and add them to the pot 30 minutes before the end of cooking.

  4. While the soup is cooking, prepare the beets. First, thoroughly clean and wash the beets. Place them in a pot and cover with 2.5 liters of cold water. Add a tablespoon of vinegar and cook over medium heat for 50 to 60 minutes, or until the beets are tender. Drain the cooked beets and let them cool.

  5. Once the meat is tender, remove it from the pot and place it on a plate. Wait for it to cool slightly, then tear it into smaller pieces and return them to the pot. Peel the cooled beets and cut them into julienne strips. Add the sliced beets along with the sliced cabbage to the pot. Cook the soup for another 5 to 10 minutes until the cabbage softens slightly. Season with salt and pepper to taste and add vinegar for flavor.

  6. Serve the prepared soup in deep bowls or soup cups, garnish with sour cream, and serve with bread.

Nutrition Information (Per 100g)

  • Calories: 92.28 kcal
  • Fat: 2.45 g
    • Saturated Fat: 0.98 g
  • Carbohydrates: 5.88 g
    • Sugars: 2.12 g
  • Protein: 9.19 g
  • Fiber: 1.06 g

Advice

Rye bread pairs best with this soup. Season the soup with parsley or chopped dill as desired. Instead of beef, you can use pork ribs.