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🍲 Classic Russian Borscht Soup

439 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 celeriac
• 500 g beetroot
• 2 onions
• 1 garlic clove
• 1 tbsp butter
• 3 tbsp vinegar
• 1 pinch sugar
• salt
• pepper (from the mill)
• 200 g white cabbage
• 2 tbsp sour cream
• parsley (for garnish)

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 cut it into bite-sized pieces.
4. 4. Rinse the soup bones under cold water.
5. 5. Add the soup meat, onion halves, carrot slices, celery pieces, 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 for the garnish and dice it finely.
10. 10. Peel the beetroot and cut it into thin matchsticks.
11. 11. Peel the onions for the garnish and dice them.
12. 12. Peel the garlic and mince it very finely.
13. 13. Remove the cooked meat from the broth.
14. 14. Remove all fat and sinew from the meat.
15. 15. Cut the meat into small strips or cubes.
16. 16. Strain the broth through a fine sieve into a clean pot.
17. 17. Heat the butter in a large pot.
18. 18. Add the diced onions and minced garlic to the hot butter.
19. 19. Sauté the vegetables, stirring occasionally, for about 3 minutes.
20. 20. Add the diced celery and beetroot matchsticks.
21. 21. Fry the vegetables for another 3 minutes.
22. 22. Deglaze the vegetables with the prepared broth.
23. 23. Add enough broth to completely cover the vegetables.
24. 24. Add vinegar, sugar, salt, and pepper to the pot.
25. 25. Let the mixture simmer gently over low heat for about 30 minutes.
26. 26. Core the white cabbage and cut it into very fine strips.
27. 27. Add the cut cabbage to the beetroot vegetable mixture in the pot.
28. 28. Add the prepared meat back into the pot.
29. 29. Pour in more broth until everything is covered again.
30. 30. Let the soup simmer for another 30 minutes.
31. 31. If necessary, add a little more broth to achieve the desired consistency.
32. 32. Finally, season the soup to taste with vinegar, sugar, salt, and pepper.
33. 33. Divide the soup among deep plates.
34. 34. Garnish each plate with a dollop of sour cream and fresh parsley.
35. 35. Serve the borscht immediately while hot.

Nutrition per serving

• kcal: 439
• Protein: 41 g · Fett/Fat: 22 g · Carbs: 19 g