Borscht

Name: Borscht
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 700g Beef Shank, or Marrow Bones; 2 l Water; 2 leaves of Bay Leaf; 8 peppercorns of Black Peppercorns; 2 tsp Salt, plus more to taste; 4 medium Beets, peeled and grated; 2 medium Carrots, grated; 1 large Onions, finely chopped; 3 medium Potatoes, diced; 300g White Cabbage, about 1/4 small head, thinly shredded; 2 tbsp Tomato Paste; 2 tbsp Sunflower Oil, or 1 tbsp pork lard; 3 cloves of Garlic, minced; 1 tbsp Vinegar, 9%; 1 tsp Sugar; 1/2 bunch of Dill, fresh, chopped; 200ml Sour Cream, smetana

This classic borscht is a deep, comforting beet soup made by simmering beef shank with root vegetables until tender, then brightening the broth with tomato paste, vinegar and a touch of sugar. Serve it steaming-hot with chopped fresh dill and a dollop of sour cream for a soulful, satisfying meal.

This classic borscht is a deep, comforting beet soup made by simmering beef shank with root vegetables until tender, then brighten... Show more

Traditional Eastern European Recipe

Health Grade

B+ · Healthy

Rating

4.6

Time

2 hrs

Price

1,10 €

Calories

413 kcal

low calorie

meal prep

one pot

gluten free

Method

Make the broth

Rinse the Beef Shank under cold water and put it into a large pot with the Water, Bay Leaves, Black Peppercorns, and Salt (plus more to taste). Bring it to a boil over medium-high heat, skim off the foam that rises, then lower the heat to a gentle simmer. Simmer for 90 minutes, until the beef is tender and the broth tastes rich; lift out the beef, let it cool slightly, and strain the broth into a large bowl, discarding the bay leaves and peppercorns. Rinse out the pot so you can use it for the vegetables.

Prep the vegetables

While the broth simmers, wash and peel the Beets, Carrots, and Potatoes. Grate the beets and carrots, dice the potatoes, finely chop the Onion, shred the White Cabbage, mince the Garlic, and chop the Dill, then set the dill aside for serving.

Cook the beet base

Heat the Sunflower Oil in the pot over medium heat. Add the onion and carrots and cook, stirring, for 5 minutes until they soften, then add the beets and cook for 10 minutes more until they turn glossy and deep red. Stir in the Tomato Paste, Sugar, and Vinegar (9%), and cook for 1 minute so the paste loses its raw taste and the beet mixture smells sweet and tangy.

Simmer the soup

Pull the beef off the bone and shred or chop it into bite-size pieces. Pour the strained broth back into the pot and bring it to a simmer. Add the diced potatoes and the beef, and cook for 10 minutes; then stir in the shredded cabbage and the beet mixture, and simmer for 10 minutes more, until the potatoes are tender and the cabbage is soft. Stir in the minced garlic for the last 1 minute, then taste and add a little more salt if needed.