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Borsch

Meal.Mates's picture
Ingredients
  Beef shin/Chuck steak 500 Gram
  Water 10 Cup (160 tbs)
  Salt 2 Teaspoon
  Bay leaf 1
  Beetroot 2
  Carrots 2
  Turnip/Parsnip 1
  Onion 1
  Butter 30 Gram
  Tomato paste 2 Tablespoon
  Vinegar 1 Tablespoon
  Sugar 2 Teaspoon
  Cabbage head 1⁄2 Small
  Freshly ground pepper To Taste
  Light sour cream/Yogurt 1⁄4 Cup (4 tbs)
Directions

Cut beef into small cubes and put in a saucepan with water, salt and bay leaf. Bring to the boil, reduce heat, cover and simmer until tender, about I1/2 hours. Meanwhile, peel and shred or finely slice beetroot, carrots and turnip, and chop onion. Melt butter in a saucepan, then add vegetables, tomato paste, vinegar and sugar. Cover and cook very gently for about 15 minutes, stirring frequently to prevent sticking. Shred cabbage, add to pan and cook for a further 10 minutes. Add vegetables to meat and stock. Adjust seasonings and add more vinegar if desired. Simmer soup for a few minutes. Serve with light sour cream or yogurt and accompany with plain rye bread.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Servings: 
8

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