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🍲 Borscht

450 kcal · 30 min · 4 servings

Ingredients

• mixed vegetables 2 bunch
• onions, yellow 2 pcs.
• beef soup meat in one piece 1 kg
• salt 1 tbsp
• beetroot, pre-cooked 500 g
• carrots 4 pcs.
• leek 1 pcs.
• sunflower oil 2 tbsp
• bacon strips 100 g
• pepper, black ground pinch
• sugar pinch
• vinegar 2 tbsp
• tomato paste 2 tbsp
• bay leaves, dried 2 pcs.
• chives, fresh 10 g
• sour cream 100 g

Instructions

1. 1. Wash the mixed vegetables thoroughly, peel if necessary, and cut into large pieces. Halve the onions, peel, and dice finely. Rinse the meat and pat dry with a kitchen towel.
2. 2. Place the meat and vegetables in a large pot and cover with 2.5 liters of cold water. Bring to a boil, add salt, and simmer covered on medium heat for about 1 hour.
3. 3. Drain the beetroot and grate coarsely. Peel the carrots, trim the ends, and grate coarsely as well. Cut the leek in half lengthwise, remove the root ends, slice into rings, and wash in a sieve.
4. 4. Remove the meat from the broth and cut into small pieces. Strain the broth through a sieve and collect the liquid.
5. 5. Heat the oil in the pot on high heat and sauté the beetroot, carrots, and leek with the bacon strips for about 5 minutes. Season with salt, pepper, sugar, vinegar, and tomato paste, then deglaze with the broth. Add the bay leaves and meat, cover, and simmer for approx. 10 minutes.
6. 6. Wash the chives, shake off excess water, and cut into small rings. Adjust the seasoning of the borscht and serve with a dollop of sour cream and chives. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 30 g