Borscht

Borscht

Based on 26 ratings

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
16g
Fat
16g
Carb
9g

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 parsley
  • 1 chili
  • ½ cabbage
  • 3 onions
  • 400 beets
  • 200 carrots
  • 400 tomatoes
  • 100 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 pork belly
  • 500 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 water
  • 3 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.