Name: Borscht
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 500 g beef short ribs or chuck; 2 l water; 3 piece beets (peeled and grated); 2 piece potatoes (diced); 1 piece carrot (grated); 0.25 piece white cabbage (shredded); 1 piece onion (chopped); 2 tbsp tomato paste; 30 ml vegetable oil; 1 tbsp white vinegar; 2 piece bay leaves; salt and black pepper (to taste); 100 ml sour cream (to serve); fresh dill (chopped, to serve)

Method

Simmer the beef

Simmer the beef in the water with the bay leaves until tender, skimming off any foam.

Skim the foam in the first ten minutes for a clear broth.

75 min

Remove and shred

Lift out the beef, shred or cube the meat, and set aside, keeping the broth in the pot.

Cook the beets

Sauté the grated beets and onion in the oil with the tomato paste and vinegar until softened.

Cooking the beets separately with a splash of vinegar keeps the color bright red instead of dull.

10 min

Add vegetables to the broth

Add the potatoes and carrot to the broth and simmer until nearly tender.

15 min

Add cabbage and beets

Stir in the cabbage and the cooked beet mixture and simmer until everything is tender.

15 min

Return the beef

Return the shredded beef to the pot and season with salt and pepper.

Serve with sour cream

Ladle into bowls and top with sour cream and fresh dill.

Borscht

Ingredients

Method

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