Ukrainian red borscht soup recipe

Ukrainian Red Borscht Soup recipe

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♼ Recipe origin is unknown. Ukrainian red borscht soup recipe, recipe Rating: 4.6
Number of votes:101 

Ingredients

450 g	shin of beef
2	marrow bones
2 bunch(es)	greens, trimmed
	salt and freshly ground black pepper
	sugar
3	beetroots, peeled and cut into strips
3	carrots, peeled and cut into strips
8	potatoes, peeled and quartered
1 tbsp	oil
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

Instructions

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.

Note:
The Borscht tastes best when reheated the next day.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a