Borsch Soup

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Borsch Soup
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Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation

Ingredients

for
4
Ingredients
1 bunch Soup vegetables
500 grams Beef (Lean soup meat)
salt
300 grams Beets
2 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon Vinegar
100 grams Tomato paste
2 onions
150 grams carrots
1 Parsnip
25 grams butter
125 grams potatoes
350 grams Green cabbage
2 garlic
5 black peppercorns
2 bay leaves
lemons (for garnish)
How healthy are the main ingredients?
BeefcarrotpotatoTomato pastesugarsalt

Preparation steps

1.

Rinse, trim and chop soup vegetables. Mix together with meat in a pot. Add about 2 liters (approximately 8 cups) of water and bring to a boil. Simmer for about 1.5 hours, until meat is tender (broth skim). Remove meat from the broth, chill, and then cut into cubes. Set the broth aside.

2.

Peel beetroot and cut into fine strips or cubes. Heat oil and sauté beetroot. Add sugar, vinegar and tomato paste. Stir and cover, letting simmer for about 30 minutes, then put aside.

3.

Peel and grate onions, carrots and parsnip root. Melt butter in a pan and fry the vegetables, then set aside.

4.

Peel potatoes and dice. Rinse, trim and cut cabbage into fine strips. Add both to the broth, cover and cook for about 15 minutes.

5.

Peel garlic and chop finely. Add with beetroot, onions, carrots, parsnip root, peppercorns and bay leaves to potatoes and cabbage in the broth and cook an additional 10 minutes.

6.

Add cubes of meat cubes to the pot and briefly heat. Garnish with lemon slice and parsley, if desired, and serve.