Bee Borscht with Meat

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Bee Borscht with Meat
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45 min.
ready in 3 h. 15 min.
Ready in


1 stalk
1 kilogram
750 grams
Beef (for cooking (z. B. shoulder)
1 teaspoon
1 teaspoon
1 teaspoon
200 grams
500 grams
1 tablespoon
3 tablespoons
1 pinch
freshly ground Pepper
400 grams
Tomatoes (or 200 g chunky tomatoes (canned)
250 grams
2 tablespoons
fresh Parsley
2 tablespoons

Preparation steps


Peel the onion and cut in half. Peel and slice the carrot. Rinse the celery, remove the strings and slice. Rinse the soup bone under cold water and place in a large pot along with the soup meat, the onion, the carrot and celery, salt, peppercorns, juniper and bay leaf and1 1/2 liters (approximately 6 cups) of water and bring to a boil. Reduce to a simmer, partially cover and simmer over low heat for 1 hour, skimming any foam that rises to the surface. Peel the celery root and coarsely grate. Peel and slice the beets. (if you like, wear disposable gloves to prevent staining) Peel the onions and chop, peel the garlic and chop finely. Lift the meat from the broth, remove and discard the fat and tendons and cut into cubes. Pour the broth through a strainer. In a large saucepan, heat the butter. Add the onions and garlic and saute, stirring for 3 minutes. Add the celery root and beets and saute 3 minutes. Pour the strained broth over until the vegetables are covered. Add the vinegar and sugar and season with salt and pepper. Simmer over low heat for about 30 minutes.


Blanch the tomatoes in a pot of boiling water. Halve, remove the seeds and chop the flesh. Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut into strips. Finely shred the cabbage finely or cut with a knife into thin strips. Add the tomatoes, peppers and cabbage to the red beet vegetables in the pot, pour in broth until everything is covered and simmer for another 30 minutes. Add the diced beef to the pot and simmer until heated through. Season with vinegar, sugar and salt. Serve garnished with parsley leaves.