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Borscht
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
4
Ingredients
1 onion
1 carrot
1 stalk Celery
1 kilogram Beef bone
750 grams Beef (for stewing, such as shoulder)
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon Juniper berries
1 bay leaf
200 grams Celery root
500 grams Beets
2 onions
1 garlic
1 tablespoon butter
3 tablespoons Wine vinegar
1 pinch sugar
salt
freshly ground peppers
400 grams tomatoes (or 200 grams chunky tomatoes, canned)
250 grams Green cabbage
1 red Bell pepper
2 tablespoons fresh parsley
2 tablespoons acid Whipped cream
How healthy are the main ingredients?
BeeftomatoCeleryWhipped creamparsleysugar

Preparation steps

1.

Peel 1 onion and cut in half. Peel carrot and cut into slices. Rinse, trim and slice the celery. Rinse the soup bones in cold water and bring to a boil along with the soup meat, onion, carrot, celery, salt, peppercorns, juniper berries and bay leaf in about 1.5 liters (approximately 6 1/2 cups) of water. Simmer gently for about 1.5 hours over low heat.

2.

Peel celery root and coarsely grate. Peel beets and cut into slices. Peel remaining 2 onions and chop. Peel the garlic and chop finely.

3.

Remove meat from the broth, trim off fat and tendons and cut into cubes. Pour broth through a sieve.

4.

In a large saucepan, heat the butter and braise the onions and garlic while stirring for 3 minutes. Add celery root and beets and fry for 3 minutes. Pour in meat cooking broth until the vegetables are covered, season with the vinegar, sugar, salt and pepper and simmer over low heat about 30 minutes.

5.

Score tomatoes crosswise and dip in boiling water. Shock in cold water and remove skins. Halve, seed and chop the flesh of the tomatoes. Halve bell pepper, remove seeds and cut into strips. Grate the cabbage finely or cut with a knife into thin strips. Add tomatoes, bell pepper and cabbage to the red beet vegetables in the pot, pour in stock until all ingredients are covered and simmer for another 30 minutes.

6.

Stir in diced beef and reheat thoroughly. Season with vinegar, sugar and salt. Serve garnished with parsley leaves and sour cream.