Traditional Beef Borscht

Ingredients

• Beef Chuck Roast

  400 g

  $3.92

• Beetroot

  400 g

  $0.76

• Cabbage

  250 g

  $0.30

• Potatoes

  300 g

  $0.39

• Carrots

  150 g

  $0.21

• Onions

  150 g

  $0.22

• Tomato paste

  2 tbsp (30 g)

  $0.21

• Red Wine Vinegar

  1 tbsp (15 ml)

  $0.05

• Prepared Beef Broth

  1 litre

  $2.00

• Fresh Dill

  2 tbsp (10 g)

  $0.24

• Sour cream

  100 g

  $0.70

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

Preparation

1. 1

   Cube the beef chuck and simmer in beef broth over medium-low heat for 30 minutes until partially tender.

2. 2

   Peel and grate the beetroot and carrot; finely dice the onion and shred the green cabbage.

3. 3

   In a skillet, sauté onion, carrot, and beetroot with tomato paste and red wine vinegar for 8 minutes to preserve the bright red colour.

4. 4

   Add cubed potatoes to the simmering beef broth and cook for 10 minutes.

5. 5

   Transfer sautéed beetroot mixture and shredded cabbage into the soup pot.

6. 6

   Simmer gently for an additional 15 minutes until all vegetables and meat are tender.

7. 7

   Season to taste with salt and black pepper, ladle into wide soup bowls, and top each serving with chopped fresh dill and a generous dollop of sour cream.