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Borscht with beef fillet
Borscht with beef fillet
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Hearty beetroot and beef stew with potatoes.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 onion, sliced
  • 1 large potato, peeled, cut into 2cm cubes
  • 450g can whole baby beets, drained, roughly chopped
  • 240g cabbage
  • 1.25L (5 cups) beef stock
  • 200g beef fillet, very thinly sliced across the grain
  • 80.00 ml natural yoghurt
  • 40.00 ml chopped chives
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Sauté the onion for 10 minutes until it turns lightly golden. Add potato, beetroot, cabbage, stock, salt, and pepper. Bring to a boil, then simmer covered over low heat for 15 minutes until the potato is tender.
  • Divide the beef slices into 4 warmed soup bowls. Pour the hot soup over the beef (the heat will gently cook it), then top with yogurt and chives before serving.

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