Borscht

Borscht

Based on 32 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

90 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
beef (e.g., sirloin, tenderloin)
50 g
pork belly
100 g
beets (pre-cooked)
cabbage
100 g
tomatoes
5 g
parsley
¼
chili
¾
onions (red)
50 g
carrots
25 g
celery root
¼ l
water
¾
bay leaves
125 ml
beet juice
¼ tsp
allspice
tbsp
red wine vinegar
salt
pepper
sour cream for serving (optional)
vegetable oil for frying
MetricImperial

Utensils

cutting board, knife, large saucepan, cooking spoon, measuring cup, strainer

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-prepare-celery-root

How to prepare celery root

Nutrition per serving

Cal252
Fat16 g
Protein16 g
Carb9 g
  • Step 1/8

    Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.
    • cutting board
    • knife

    Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.

  • Step 2/8

    Cut pork and beef into large cubes.

    Cut pork and beef into large cubes.

  • Step 3/8

    In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.
    • large saucepan
    • cooking spoon

    In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.

  • Step 4/8

    In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.
    • large saucepan
    • cooking spoon

    In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.

  • Step 5/8

    Deglaze pan with beet juice and allow to reduce for approx. 15 - 20 min.

    Deglaze pan with beet juice and allow to reduce for approx. 15 - 20 min.

  • Step 6/8

    Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.
    • measuring cup
    • strainer

    Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.

  • Step 7/8

    Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.

    Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.

  • Step 8/8

    Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.

    Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.

  • Enjoy your meal!

    Borscht

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