Borscht
easy
180 mins
180 mins
Ingredients
- 500 g lean beef breast (boneless)
- 2-3 Beef marrow bones
- 4 Onions
- 1 large carrot
- 1 collar Parsley
- 1-2 Bay leaves
- 7-10 Tbsp Salt
- 1 Garlic clove
- 250 g Tomatoes
- 250 g Potatoes
- 1/2 (approx. 400 g) small head white cabbage
- 350 g beetroot
- 200 g Celery Tuber
- 1 Parsley root
- 20 g Butter or margarine
- 4 TABLESPOONS Red wine vinegar
- 7-10 Tbsp black pepper
- 150 g clotted cream
Directions
- 1
Preparation. Wash beef and bones and boil in 2-2 1/2 litres of water. Skim off foam. Peel and halve 2 onions. Peel carrot and cut into large pieces. Wash parsley. Tie 1/2 bunch of parsley and bay leaf together.
- 2
Add onions, carrot, bouquet of herbs and a little salt to the meat. Simmer for 1 3/4-2 hours. Peel 2 onions and garlic. Chop the onions finely. Press garlic through a garlic press.
- 3
Scratch tomatoes crosswise, blanch and skin them. Cut tomatoes in half, remove seeds and dice. Peel, wash and cut potatoes into pieces. Cut cabbage into quarters, cut out hard stalk. Cut cabbage into strips.
- 4
Peel beetroot and celery and cut into fine strips. Peel parsley root and cut into thin slices. Remove beef and bones from the stock. Cut meat into cubes. Pour stock through a sieve.
- 5
Heat the fat in a saucepan and sauté the onions and garlic. Deglaze with approx. 1 1/2 litres of broth and vinegar. Add the vegetables, except the tomatoes, and simmer for 20-30 minutes. Add the tomatoes 10 minutes before the end of the cooking time.
- 6
Chop the remaining parsley. Add meat to the soup, heat. Season borscht with salt and pepper. Add sour cream and parsley.
Nutrition Facts
450 kcal
22 g
27 g
29 g
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