FBD

Ukrainian Borscht

OtherBeefIntermediate95 minBy Northstar

Ingredients

Servings
4
  • 1 0.1 lb beef (chuck or brisket), cut into chunks
  • 3 medium beet roots, peeled and grated
  • 2 cup cabbage, shredded
  • 2 carrots, peeled and diced
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 1 tbsp white vinegar
  • 2 tbsp butter
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped
  • 4 tbsp sour cream, for serving
  • 1 tsp salt, or to taste
  • 0.5 tsp black pepper
  • 6 cup water

Instructions

  1. 1

    Place the beef chunks in a large pot with the water and bring to a boil. Skim off any foam.

  2. 2

    Reduce heat, add bay leaves, and simmer for 45 minutes until the beef is nearly tender.

  3. 3

    In a skillet, melt the butter over medium heat. Sauté the onions and carrots for 5 minutes.

  4. 4

    Add the grated beets and tomatoes to the skillet. Stir in the vinegar and cook for another 5 minutes.

  5. 5

    Add the beet mixture to the soup pot along with the shredded cabbage.

  6. 6

    Season with salt and pepper. Simmer for a further 30 minutes until all vegetables are tender.

  7. 7

    Remove bay leaves. Stir in the parsley and serve topped with a spoonful of sour cream.

Tags

soup