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Borscht
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Prep Time:
30 minutes
30 minutes
Cook Time:
140 minutes
140 minutes
Total Time:
170 minutes
170 minutes
Cozy up this winter with a comforting beetroot soup.
Ingredients:
- 750ml (3 cups) beef stock
- 500ml (2 cups) water
- 500g beef chuck steak, cut into 2.5cm cubes
- 2 bay leaves
- 3 large (about 500g) trimmed beetroots, peeled, coarsely grated
- 2 carrots, chopped
- 1 brown onion, finely chopped
- 40.00 ml red wine vinegar
- 150g savoy cabbage, shredded
- 5.00 gm caster sugar
- Salt & freshly ground black pepper
- Sour cream, to serve
Instructions:
- In a large saucepan, combine stock, water, steak, and bay leaves. Cover and gently bring to a boil over medium heat. Lower the heat and simmer, covered, for 1 1/2 hours or until the meat is nearly tender. Skim off any scum from the surface using a slotted spoon and discard.
- Into the steak mixture, introduce beetroots, carrots, onion, and vinegar. Raise the heat to medium and gently bring it to a simmer. Cover and let it simmer on medium-low for 30 minutes. Add cabbage, sugar, salt, and pepper, then continue to cook until the steak is tender, about 15 more minutes.
- Fish out and discard the bay leaves from the soup. Ladle the soup into serving bowls and top each with a dollop of sour cream before serving.