Red Borscht

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K A

Community Member

“Borscht:is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beets as one of the main ingredients, which gives the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without red beets, such as sorrel-based green borscht, rye-based white and cabbage borscht.”

Difficulty

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

Ingredients

Servings:-6+
800 g beef chuck
2500 ml water
small red cabbage
medium red beet
medium carrots
cup celery
medium potatoes
big cup tomato sauce
1 tbsp finely chopped ginger
red onion
cloves garlic
3 tbsp salt
1 tsp black pepper
bay leaves
small bunch of parsley or dill
crème fraîche
Metric
Imperial
  • Step 1/11

    Cut the beef into small chunks, wash and combine with water in a large stockpot. Start cooking in a medium heat.
    • 800 g beef chuck
    • 2500 ml water

    Cut the beef into small chunks, wash and combine with water in a large stockpot. Start cooking in a medium heat.

  • Step 2/11

    It will start foaming after 15-20 minutes of cooking. Skim off the foam.

    It will start foaming after 15-20 minutes of cooking. Skim off the foam.

  • Step 3/11

    Add bay leaves.
    • bay leaves

    Add bay leaves.

  • Step 4/11

    Add salt.
    • 3 tbsp salt

    Add salt.

  • Step 5/11

    Add black pepper. Put the lid of the stockpot on and cook in a low heat for about 45 minutes. When it’s done, take off the heat and leave aside.
    • 1 tsp black pepper

    Add black pepper. Put the lid of the stockpot on and cook in a low heat for about 45 minutes. When it’s done, take off the heat and leave aside.

  • Step 6/11

    Until the stock is ready start preparing the vegetables by peeling and grating the beets and carrots (separately), chopping the onion, garlic, celery and ginger, peeling and cutting the potatoes(small chunks) and slicing the cabbage. Have all the veggies ready before starting the soup.
    • small red cabbage
    • medium carrots
    • red onion
    • cloves garlic
    • medium potatoes
    • 1 tbsp finely chopped ginger
    • cup celery
    • medium red beet

    Until the stock is ready start preparing the vegetables by peeling and grating the beets and carrots (separately), chopping the onion, garlic, celery and ginger, peeling and cutting the potatoes(small chunks) and slicing the cabbage. Have all the veggies ready before starting the soup.

  • Step 7/11

    In a big stockpot combine all the veggies and add the tomato sauce. Put the lid on and start steaming for about 12-15 minutes.
    • big cup tomato sauce

    In a big stockpot combine all the veggies and add the tomato sauce. Put the lid on and start steaming for about 12-15 minutes.

  • Step 8/11

    When it’s steamed, add the cooked beef with the stock. Cook about 15 minutes.

    When it’s steamed, add the cooked beef with the stock. Cook about 15 minutes.

  • Step 9/11

    Add already peeled and cut potatoes, continue cooking for about 10-12 minutes until the potatoes are soft.

    Add already peeled and cut potatoes, continue cooking for about 10-12 minutes until the potatoes are soft.

  • Step 10/11

    Before taking off the heat, add already chopped parsley.
    • small bunch of parsley or dill

    Before taking off the heat, add already chopped parsley.

  • Step 11/11

    Serve with a spoon of crème fraîche. Smachnoho ;)
    • crème fraîche

    Serve with a spoon of crème fraîche. Smachnoho ;)

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