Borsch
Borsch, a hearty Ukrainian beef and beetroot soup.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner, British, Portuguese, American, Nut-Free, Egg-Free, Beef
Ingredients
- 1000 g beef shin
- 2 pcs onion
- 3 pcs bay leaf
- 8 pcs potatoes
- 20 ml sunflower oil
- 2 pcs carrot
- 1 pcs beetroot
- 1 pcs red peppers
- 200 g tinned tomatoes
- 6 pcs prunes
- 1 pcs white cabbage
- 400 g kidney beans
- 100 ml creme fraiche
- 1 pcs dill
- 1 pcs bread
Instructions
- Place the beef shin, a whole onion, the bay leaf and 2 litres of lightly salted cold water into a large saucepan.
- Cook over a very low heat for 1 hour 30 minutes (or up to 3 hours) until the meat is tender and falls apart, skimming off any scum with a spoon from time to time.
- Break any large pieces of beef up into the broth, then remove and discard the whole onion.
- Add the potatoes to the borscht, season well with salt and pepper, and simmer for 10–15 minutes until the potatoes are tender.
- While the potatoes are cooking, heat the sunflower oil in a large, deep frying pan over medium heat.
- Add the diced onion and carrot to the pan and cook, stirring, until the carrot is softened and beginning to caramelise.
- Add the beetroot and continue cooking for about 5 minutes, stirring occasionally.
- If using red pepper, add it now and cook for a further 2 minutes.
- Stir in the tomatoes and prunes, then increase the heat and boil briefly to slightly reduce the mixture.
- Add the reduced vegetable mixture into the borscht and stir to combine.
- Add the shredded cabbage and kidney beans and cook for 7–10 minutes, or until the cabbage is tender.
- Serve the borscht with a dollop of sour cream or crème fraîche, plenty of chopped dill and crusty bread.