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🍲 Classic Beef Borscht

479 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 carrot
• 1 stalk celery
• 1 kg soup bones
• 750 g beef for cooking (e.g. shoulder)
• 1 tsp salt
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 bay leaf
• 200 g celeriac
• 500 g beetroot
• 2 onions
• 1 garlic clove
• 1 tbsp butter
• 3 tbsp wine vinegar
• 1 pinch sugar
• salt
• pepper (from the mill)
• 400 g tomatoes or 200 g chunky tomatoes (can)
• 2 red bell peppers
• 250 g white cabbage
• 2 tbsp fresh parsley
• 2 tbsp sour cream

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Peel the carrot and slice it into rounds.
3. 3. Wash the celery thoroughly and slice it.
4. 4. Rinse the soup bones under cold water.
5. 5. Place the soup meat, bones, onion halves, carrot slices, and celery slices into a large pot.
6. 6. Season with salt and peppercorns.
7. 7. Add juniper berries and bay leaves.
8. 8. Pour about 1.5 liters of cold water into the pot.
9. 9. Slowly bring the mixture to a boil.
10. 10. Reduce the heat to low and let the soup simmer gently for about 1 hour.
11. 11. Regularly skim off the foam that rises to the surface with a spoon.
12. 12. Peel the celeriac root and grate it coarsely.
13. 13. Peel the beets, preferably using disposable gloves to avoid stains.
14. 14. Slice the peeled beets into thin rounds.
15. 15. Peel additional onions and chop them finely.
16. 16. Make a small cross-shaped cut on the bottom of the tomatoes.
17. 17. Pour boiling water over the tomatoes.
18. 18. Remove the tomatoes immediately and shock them under cold water.
19. 19. Peel the loosened skin off the tomatoes.
20. 20. Halve the tomatoes and remove the hard core.
21. 21. Finely chop the soft tomato flesh.
22. 22. Wash the bell pepper and cut it in half lengthwise.
23. 23. Remove the seeds and white inner membranes from the bell pepper.
24. 24. Cut the bell pepper flesh into thin strips.
25. 25. Shred the white cabbage very finely or cut it into the thinnest strips.
26. 26. Add the shredded beets, grated celeriac, chopped onions, tomatoes, pepper strips, and cabbage to the soup pot.
27. 27. Pour in enough of the hot meat broth to cover all the vegetables.
28. 28. Let the soup simmer for another 30 minutes.
29. 29. Add the beef cubes to the soup.
30. 30. Warm the meat in the vegetables until it is heated through completely.
31. 31. Finally, season the finished soup with vinegar and sugar to taste.

Nutrition per serving

• kcal: 479
• Protein: 44 g · Fett/Fat: 22 g · Carbs: 25 g