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Borsch Borsch
Full Recipe and Instructions
This hearty and vibrant beetroot soup is a timeless staple of Eastern European cuisine. Packed with fresh vegetables and deep, rich flavors, borscht is perfect for warming up on a chilly day or serving as a nutritious and delicious meal for the whole family.
PREP: 20 MINS
COOK: 1 HOUR AND 40 MINS
Difficulties
NORMAL
SERVES 4-6
PEOPLE
Ingredients
- 500 grams of beef
- 1 tablespoon of tomato paste
- 2 beets, cubed
- 1 carrot, cubed
- Zapravka
(can be added for a delicious result) - 1 onion, chopped
- 2 tablespoons of butter
- ¼ savoy cabbage, finely chopped
- 1 bay leaf
- 10 grams parsley and dill
- 250 ml Smetana
- Salt and pepper
Instructions
Prepare the Broth:
In a large pot, bring 1.5 liters of water to a boil. Add the beef chunks and bay leaf. Reduce the heat and simmer for about 1 hour, skimming off any foam that forms.Sauté the Vegetables:
Heat the butter in a skillet over medium heat. Add the chopped onion, cubed beets, and carrot. Sauté for 5-7 minutes until softened. Stir in the tomato paste and cook for another 2 minutes.Add Vegetables to the Broth:
Transfer the sautéed vegetables to the pot with the beef broth. Stir well and bring back to a gentle simmer.Add the Cabbage and Zapravka:
Add the finely chopped savoy cabbage and zapravka (if using) to the pot. Season with salt and pepper to taste. Simmer for an additional 20 minutes until the cabbage is tender.Finishing Touches:
Remove the bay leaf. Stir in half of the chopped parsley and dill, reserving the rest for garnish.Serve:
Ladle the borscht into bowls. Top each serving with a generous dollop of smetana (sour cream) and sprinkle with the remaining parsley and dill.
Nutrition Facts
Per Serving: 250 calories; 12g fat; 15g carbohydrates; 18g protein; 40mg cholesterol; 350mg sodium; 20% vitamin C.
“Did you know? Borscht has been a symbol of community and family gatherings in Eastern Europe for centuries, bringing warmth and comfort to every table.”
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