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Borscht

Name: Borscht
Total time: 2h
Yield: 6 servings
Cuisine: Russia
Ingredients: 500g beef short rib or brisket; 3 medium beets, peeled and grated; 2 carrots, grated; 1 onion, 2 garlic cloves, 2 tbsp tomato paste; 300g cabbage, shredded; 2 potatoes, cubed; 2 tbsp vinegar, 1 bay leaf, dill, sour cream

Ruby-red beet and cabbage soup simmered with beef, finished with dill and a swirl of smetana.

🥣

2h 6 servings Medium

Ingredients

• 500g beef short rib or brisket
• 3 medium beets, peeled and grated
• 2 carrots, grated
• 1 onion, 2 garlic cloves, 2 tbsp tomato paste
• 300g cabbage, shredded; 2 potatoes, cubed
• 2 tbsp vinegar, 1 bay leaf, dill, sour cream

Method

Step 1 of 520%

Simmer beef in 2.5L water with bay leaf 1 hour 15 minutes; skim, then add potatoes.

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1
Simmer beef in 2.5L water with bay leaf 1 hour 15 minutes; skim, then add potatoes.
2
Sauté onion and carrot, add beets, tomato paste and vinegar; cook 10 minutes to keep color.
3
Add cabbage to the pot, cook 10 minutes, then stir in beet mixture and garlic.
4
Season, simmer 5 more minutes, rest off heat 15 minutes.
5
Serve with smetana, dill and dark rye bread.