Ukrainian red borscht soup recipe
Ukrainian Red Borscht Soup recipe
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|450 g||shin of beef|
|2 bunch(es)||greens, trimmed|
|salt and freshly ground black pepper|
|3||beetroots, peeled and cut into strips|
|3||carrots, peeled and cut into strips|
|8||potatoes, peeled and quartered|
|1 medium||onion, chopped|
|2 tbsp||tomato puree|
|¼ head(s)||white cabbage, shredded|
|3 clove(s)||garlic, chopped|
|125 g||sour cream|
|1 tbsp||parsley, chopped|
|2 tbsp||dill, finely chopped|
Cook the meat with the marrow bones and the greens in salted water for approximately 2½ hours until the meat is tender. Strain through a sieve into a saucepan, discard the greens and set the meat aside.
In a pan heat the oil. Sauté the onions until lucent. Add beetroot and carrots and cook stirring for some minutes. Add the tomato purée and the garlic and cook for another minute. Add this to the stock in the saucepan. Add the potatoes and the cabbage and cook until the potatoes are done.
Cut the meat into bite-sized pieces and add into the soup, together with the dill and the parsley. Season to taste with salt, pepper and sugar and leave on the hob until all is hot.
Ladle the soup into soup bowls and serve garnished with dollops of sour cream.
The Borscht tastes best when reheated the next day.
ca. 40 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
Calories per portion:
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