Borscht

The Eastern European classic: beef slowly simmered with beetroot, cabbage and potato, served with a spoonful of sour cream. A hearty, high-protein, gluten-free soup.

Ingredients

• 300 g diced beef
• 400 g (2 medium) beetroots
• 250 g white cabbage
• 200 g (2 small) potatoes
• 100 g (1 medium) carrot
• 100 g (1 medium) onion
• 8 g (2 cloves) garlic
• 30 g (2 tbsp) sunflower oil
• 30 g (2 tbsp) tomato paste
• 15 g (1 tbsp) vinegar
• 8 g (2 tsp) sugar
• 1400 g (6 cups) water
• 10 g (2 tsp) salt
• 1 g (½ tsp) black pepper
• 10 g (a few sprigs) dill
• 100 g (scant ½ cup) sour cream

Instructions

1. 1

   Put the beef in a large pot with the water and bring to a boil. Skim off the foam, then simmer partly covered over low heat for 60 minutes, until the meat is tender.

2. 2

   Meanwhile, peel the beetroots and carrot and cut them into thick matchsticks or grate coarsely; finely chop the onion, shred the cabbage, dice the potatoes and crush the garlic.

3. 3

   Heat the sunflower oil in a large skillet over medium heat and cook the onion for 4-5 minutes. Add the carrot and beetroot and stir for 5 minutes; add the tomato paste, vinegar and sugar and cook for 8-10 minutes until the vegetables soften.

4. 4

   When the beef is tender, add the potatoes to the pot and cook for 10 minutes; then add the cabbage and simmer 10 minutes more.

5. 5

   Stir in the beetroot mixture, garlic, salt and black pepper. Simmer over low heat for 10 minutes, until the color deepens and the flavors come together.

6. 6

   Finely chop the dill. Take the soup off the heat and rest it for 10 minutes, then ladle into bowls, top each with a spoonful of sour cream and sprinkle with dill.

Nutrition

Per serving