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🍲 Classic Russian Borscht

458 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 berry
• 1 bay leaf
• 200 g celery
• 500 g beetroot
• 2 onions
• 1 garlic clove
• 1 tbsp butter
• 3 tbsp vinegar
• 1 pinch sugar
• salt
• pepper (from the mill)
• 400 g tomatoes or 200 g chunky tomatoes (can)
• 250 g white cabbage
• 1 sprig dill
• 2 tbsp sour cream

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Peel the carrot and slice it.
3. 3. Wash the celery, trim the ends, and slice it.
4. 4. Rinse the soup bones under cold water.
5. 5. Add the soup meat, onion halves, carrot slices, celery slices, salt, peppercorns, juniper berries, and bay leaves to a large pot.
6. 6. Pour in about 1.5 liters of cold water.
7. 7. Bring the mixture to a boil.
8. 8. Reduce the heat to low and let the soup simmer gently for about 1.5 hours.
9. 9. Peel the celery and grate it coarsely.
10. 10. Peel the beetroot and slice it.
11. 11. Peel additional onions and dice them.
12. 12. Peel the garlic and chop it finely.
13. 13. Remove the meat from the broth.
14. 14. Remove fat and sinew from the meat.
15. 15. Cut the meat into small cubes.
16. 16. Strain the broth through a sieve to clarify it.
17. 17. Heat the butter in a large pot.
18. 18. Sauté the onion cubes and chopped garlic, stirring, for 3 minutes.
19. 19. Add the grated celery and beetroot slices.
20. 20. Cook the vegetables for another 3 minutes.
21. 21. Deglaze the vegetables with the prepared broth until covered.
22. 22. Add vinegar, sugar, salt, and pepper.
23. 23. Let the mixture simmer on low heat for about 30 minutes.
24. 24. Score a cross into the bottom of the tomatoes.
25. 25. Pour boiling water over the tomatoes.
26. 26. Immediately shock the tomatoes in cold water.
27. 27. Remove the skin from the tomatoes.
28. 28. Halve the tomatoes and remove the core.
29. 29. Finely chop the tomato flesh.
30. 30. Shred the white cabbage finely or cut it into thin strips.
31. 31. Add the chopped tomatoes and sliced cabbage to the beetroot vegetable mixture in the pot.
32. 32. Pour in more broth until all vegetables are covered.
33. 33. Let the soup simmer for another 30 minutes.
34. 34. Wash the dill and shake it dry.
35. 35. Strip the dill leaves and chop them finely.
36. 36. Mix the beef cubes with the vegetables in the soup.
37. 37. Reheat the soup until it is hot.
38. 38. Season the soup with vinegar, sugar, and salt to taste.
39. 39. Stir in the chopped dill.
40. 40. Serve the soup with a dollop of sour cream.

Nutrition per serving

• kcal: 458
• Protein: 42 g · Fett/Fat: 22 g · Carbs: 22 g