Borscht – beef soup with beet, cabbage and carrots

Borscht - beef soup with beet, cabbage and carrots

Hearty beef soup with potatoes, onions and carrots

Borscht - beef soup with beet, cabbage and carrots

Borscht soup with beef and vegetables

Borscht soup is a pleasure not only in winter. Beef soup with strong beef broth, stewed carrots, beet and onions has an excellent taste. As a soup ingredient, potatoes and cabbage are great vegetables and make borscht very nutritious and incredibly tasty.

Please rate this recipe

5 from 3 votes
Prep Time 30 mins
Cook Time 2 hrs 50 mins
Total Time 3 hrs 20 mins
Course Soup
Cuisine Russian recipes
Servings 6 person
Calories 393 kcal

Ingredients
  

  • 500 g beef soup meat
  • 2 carrots
  • 2-3 l water
  • 1 ball beet
  • 1 onion
  • 2 tablespoons olive oil
  • 1 tomato small
  • 1 bel pepper red pointed small
  • 1 clove garlic
  • 4 potatoes medium
  • 50-80 g cabbage
  • 20 g parsley
  • 20 g dill
  • 1/3 chili pepper
  • salt to taste
  • Pepper to taste
  • 4-6 peppercorns
  • 2 bay leaves
  • Sour cream to serve

Instructions
 

  • Bring the meat to a boil in a pot of salted water.
  • Cook over low heat for about 2.5 hours.
  • Remove the foam.
  • Peel and coarsely grate the beet and carrots.
  • Cut the onion into cubes.
  • Heat olive oil in a pan.
  • Sauté onion in it until hot at first.
  • Add carrots and beet and sauté over low heat until soft.
  • Dice tomato and pointed bell pepper, add and sauté briefly.
  • Lightly salt the fried vegetables and season with pepper.
  • Peel garlic clove and grate finely.
  • Chop the chili and add it with the garlic to the fried vegetables.
  • Stir everything well and remove the pan from the heat.
  • Remove the meat from the broth to a plate and let it cool slightly.
  • Cut the meat into bite-sized pieces.
  • Strain the meat broth and bring to a boil again.
  • Peel the potatoes and cut them into coarse pieces.
  • Finely chop the cabbage.
  • Add the potatoes and cabbage to the pot with the meat broth and cook until done, about 5-8 minutes.
  • Add the roasted vegetables and stir well.
  • Simmer the soup over medium heat for about 10 minutes.
  • Finely chop the dill and parsley.
  • Add the beef to the soup, add the herbs.
  • Arrange the beef soup in plates.
  • Serve borscht with sour cream and bread.

Equipment

  • Knife
  • cutting board
  • Pan
  • Vegetable peeler
  • Spatula
  • Garlic grater
  • Pot
  • Slotted spoon

Nutrition

Calories: 393kcalCarbohydrates: 31gProtein: 18gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 59mgSodium: 103mgPotassium: 1050mgFiber: 5gSugar: 4gVitamin A: 4680IUVitamin C: 71mgCalcium: 72mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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