Borscht

Name: Borscht
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head (approximately 750 g) White cabbage; 1 Onion; 300 g Beefsteak; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth; 500 g vacuum beetroot; 7-10 Tbsp Sugar; 1 TABLESPOON Herb Vinegar; 3 Stem(s) Dill; 4 TABLESPOONS Light cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head (approximately 750 g) White cabbage
1 Onion
300 g Beefsteak
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth
500 g vacuum beetroot
7-10 Tbsp Sugar
1 TABLESPOON Herb Vinegar
3 Stem(s) Dill
4 TABLESPOONS Light cream

Directions

1
Clean the cabbage, cut into pieces and wash. Peel and chop the onion. Dab meat dry and cut into small cubes. Heat oil in a pot. Fry the meat for about 4 minutes while turning, remove and season with salt and pepper.
2
Brown the cabbage and onion in the frying fat. Pour in broth, bring to the boil and cook for about 20 minutes. Cut beetroot into pieces. Add beetroot and meat to the cabbage and heat up. Season to taste with salt, pepper, sugar and vinegar.
3
Wash the dill, dab dry, pluck flags from the stalks and cut into small pieces. Fill borscht into bowls. Add 1 tablespoon of crème légère to each bowl. Sprinkle with dill.