Borscht

Based on 26 ratings
Kitchen Stories Editors

Kitchen Stories Editors

Editorial Team

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
500 g beef (e.g., sirloin, tenderloin)
200 g pork belly
400 g beets (pre-cooked)
½ cabbage
400 g tomatoes
20 g parsley
chili
onions (red)
200 g carrots
100 g celery root
1 l water
bay leaves
500 ml beet juice
1 tsp allspice
5 tbsp red wine vinegar
salt
pepper
sour cream for serving (optional)
vegetable oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
252
Protein
16 g
Fat
16 g
Carb
9 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.
    • 20 g parsley
    • chili
    • ½ cabbage
    • onions
    • 400 g beets
    • 200 g carrots
    • 400 g tomatoes
    • 100 g celery root
    • 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.
    • 200 g pork belly
    • 500 g beef

    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.
    • 1 l water
    • bay leaves
    • salt
    • pepper
    • 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.
    • vegetable oil for frying
    • 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.
    • 500 ml beet juice

    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.
    • 1 tsp allspice

    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.
    • 5 tbsp red wine vinegar
    • sour cream for serving

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