Borscht with meat

Name: Borscht with meat
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 700g Beef with Bone, short ribs or chuck on the bone; 2 l Water, cold; 2 Bay Leaves; 8 Black Peppercorns, whole; 2 tsp Salt, fine, to taste; 3 medium Beets, peeled and grated; 1 large Carrots, peeled and grated; 1 large Onions, finely chopped; 3 medium Potatoes, peeled and cut into 2 cm cubes; 300g White Cabbage, finely shredded; 2 tbsp Tomato Paste; 2 tbsp Sunflower Oil; 1 tbsp White Vinegar, or 1 tbsp lemon juice; 1 tsp Sugar, to balance acidity; 3 Garlic Cloves, finely minced; 1/2 bunch of Dill, fresh, chopped (about 15 g); 6 tbsp Sour Cream

This classic, ruby-red borscht features a rich beef-on-the-bone broth infused with sweet beets, sautéed vegetables and tender shredded meat. Finished with a tangy hint of vinegar and a cooling spoonful of sour cream and dill, it's a comforting, full-flavored main course perfect for chilly evenings.

This classic, ruby-red borscht features a rich beef-on-the-bone broth infused with sweet beets, sautéed vegetables and tender shre... Show more

Traditional Eastern European Recipe

Health Grade

B+ · Healthy

Rating

4.5

Time

2 hrs

Price

1,23 €

Calories

377 kcal

low calorie

meal prep

gluten free

low carb

Method

Start the broth

Put the Beef with Bone in a large pot with Cold Water, two Bay Leaves, 8 whole Black Peppercorns, and Salt. Bring it to a boil over medium-high heat, then lower the heat to a gentle simmer. Skim off any foam that rises, partially cover the pot, and simmer for 90 minutes until the meat is tender and the broth tastes rich.

Prep the vegetables

While the broth simmers, peel and grate the Beets and Carrots, finely chop the Onion, peel and cut the Potatoes into 2 cm cubes, shred the White Cabbage, mince the Garlic, and chop half a bunch of Dill. Save a small pinch of dill for the bowls at the end.

Sauté onion and carrot

Heat the Sunflower Oil in a skillet over medium heat. Add the onion and carrots and cook, stirring often, for 5 minutes, until the onion looks translucent and the carrots start to soften.

Build the beet base

Stir the grated beets into the skillet and cook for 3 minutes until they begin to soften. Add the Tomato Paste and cook for 2 minutes more, stirring so it coats the vegetables and darkens slightly. Pour in the White Vinegar (or 1 tbsp lemon juice) and sprinkle in the Sugar, then stir until the beet mixture looks glossy and bright red.

Simmer the soup

When the broth is ready, lift out the beef and any bay leaves. Let the meat cool just enough to handle, pull it off the bone, cut it into bite-size pieces, and return it to the pot. Add the potatoes and simmer for 10 minutes, then stir in the cabbage and the beet mixture and simmer for 8 minutes more, until the potatoes are tender and the soup turns a deep ruby color. Taste and add a little more salt if it needs it.

Rest the pot

Turn off the heat, stir in the garlic and most of the dill, cover the pot, and let it stand for 5 minutes so the garlic softens and the flavors settle. Save the rest of the dill for serving.