Ukrainian Borshch

Step 1/6

• ¾ l vegetable broth
• 100 g beef

• cutting board
• knife
• pot (large)

To start with, cook vegetable broth until it boils. Cut the beef into 4-5 cm pieces and put it in the boiling broth. Cook over high-medium heat (maintaining boiling) for 30 min before adding some vegetables.

Step 2/6

• 125 g red beets
• olive oil (for frying)

• cutting board
• knife
• frying pan
• spatula

In the meantime, cut red beets in stripes. Heat the frying pan over medium heat and sauté beet stripes for 30-35 min stirring from time to time.

Step 3/6

• 62½ g carrots
• ¼ celery root
• ⅛ cabbage
• 137½ g potatoes
• ¼ paprika
• ¼ onion

• cutting board
• knife

Meanwhile, start to cut carrots in rings (0,5 cm thick), celery in cubes (1 cm), and potatoes in cubes (2 cm). Besides, cut cabbage and paprika in stripes. After 30 min of cooking meat, put carrot, celery, and whole onion in the pot and cook for 10 min more.

Step 4/6

After cooking meat with carrots, celery, and onion for 10 min, add potato, cabbage, and paprika to the pot. Cook for 15 min more.

Step 5/6

• 100 ml tomato juice
• ½ slices lemons
• ¼ clove garlic
• salt
• pepper

• cutting board
• knife

After the potato is cooked, add sauté red beets, 2 slices of lemon (without seeds), a clove of garlic, and tomato juice. Season with salt and pepper. Wait until starts boiling again and cook for 10 min.

Step 6/6

• curly parsley (for garnish)
• sour cream (optional)

When is ready, take off the stove. To serve, garnish with parsley and 1-2 tbsp sour cream. If you like, you can cut emmentaler cheese in cubes and add it to the soup just before eating!Enjoy!

Enjoy your meal!