Beef and Beetroot Borscht Soup Recipe
A traditional borscht soup comes from Ukraine; my version is inspired by a Russian variant from a local Russian restaurant!
Servings 4 Servings
Calories 364kcal
Ingredients
- 300 g 10oz Beef Shin 10oz
- 1½ Litres Water 6 Cups
- 2 Medium Onions 300-350g total
- 1 Bay Leaf
- 300 g Beetroot 1½-2 Cups
- 1 Medium Potato 200g
- 100 g Cabbage ¾-1 Cup
- 1 Small-Medium Carrot 100g
- 1 Medium Tomato 100g
- 1 tablespoon Oil
- 1½ teaspoon Salt
Instructions
- Place the water in a 20cm or 8" saucepan with a whole onion (don't bother peeling it, but remove the stringy bits of the root), bay leaf, beef shin and salt.Bring the pan to a boil, then reduce the heat to a gentle simmer, cook over a low heat for an hour, skimming off any residue/foam periodically.
- Peel and cut the beetroot into fine matchsticks
- Peel the potato and cut it into 1.5cm (½") bite-sized pieces.
- After an hour, strain the beef stock and discard the bay leaf and onion.
- Shred the beef with two forks, discard and fat and sinew, and return the meat to the stock it to the stock.
- Add in the shredded beetroot and potatoes and cook for 30 minutes.
- Finely dice the second onion.
- Shred the cabbage as finely as you can.
- Grate the carrot and tomato.
- 15 minutes after the shredded beets and potatoes have gone into the stock, add a frying pan to a medium-high heat.
- Add the oil to a 28cm or 11" frying pan, then fry the carrot and onion and fry for 10 minutes.
- Add the carrot and onion to the soup along with the shredded cabbage and tomato, and cook for another 5-7 minutes.
- Serve with a dollop of sour cream and a sprinkling of dill.
Nutrition
Serving: 1 | Calories: 364kcal | Carbohydrates: 26g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 288mg | Fiber: 5g | Sugar: 10g
