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Borscht
Ukrainian deep ruby beetroot soup with beef, cabbage and sour cream. Simmering the beef in the stock for a full hour before the vegetables go in builds a proper meaty base rather than tasting like plain vegetable soup.
Total time
110 min
Prep
20 min
Cook
90 min
Difficulty
medium
Cuisine
Ukrainian
Ingredients
500gbeef short ribs or shin
6beetroot, peeled and julienned
1/2 cabbagefinely shredded
3carrots, grated
3potatoes, diced
1onion, diced
3tomatoes, diced
3 tbspred wine vinegar
1 tspsugar
2Lbeef or vegetable stock
sour cream and fresh dillto serve
Instructions
1
Simmer beef in stock 1 hour. Remove, shred meat.
2
Add beetroot, carrot, onion and potato to stock.
3
Simmer 20 minutes.
4
Add cabbage and tomatoes.
5
Stir in vinegar and sugar.
6
Return shredded beef.
7
Season.
8
Serve topped with sour cream and dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
77
Protein
2.3g
Fat
0.4g
Carbs
17.1g
Fiber
4g
Sodium
62mg
Reviews
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