Borscht recipe

Beet soup on a beef-bone broth whose deep red color and sourness come from beets braised separately with vinegar and tomato before going into the pot.

3 hours and 10 minutesmedium12 ingredients

Ingredients

• 400 g beets
• 500 g beef on the bone
• 450 g white cabbage
• 400 g potatoes
• 1 carrot
• 1 onion
• 100 g tomato paste
• 1 tbsp vinegar
• 4 clove garlic
• 2 tbsp lard
• 200 g sour cream (smetana)
• 2 tsp salt

How to make Borscht

1. Put 500 g of beef on the bone in 2 liters of cold water, bring to a boil, skim off the foam and simmer for 2 hours, until the meat is tender; take out the meat, cut it into pieces and strain the broth.
2. Cut 400 g of beets into thin strips, toss them with 1 tablespoon of vinegar, then braise them in 1 tablespoon of lard with 100 g of tomato paste over medium-low heat for 15 minutes; the acid keeps the beets red.
3. In another pan, fry 1 chopped onion and 1 carrot cut into thin strips in 1 tablespoon of lard until golden.
4. Bring the broth back to a boil, add 400 g of diced potatoes, then 10 minutes later 450 g of finely shredded white cabbage.
5. When the potatoes are tender, add the braised beets, the onion and carrot and the meat, then simmer for 7 minutes.
6. Crush 4 garlic cloves with a pinch of salt, stir them into the soup, season with salt to taste and cook 3 minutes more.
7. Take off the heat and let it rest, covered, for 20 minutes, then serve each bowl with a spoonful of sour cream.

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