Borscht

Borscht

21 ratings

Claudia, team assistant and hobby cook


„A wonderful meal to cook for family and friends.“

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
500 g
beef (e.g., sirloin, tenderloin)
200 g
pork belly
400 g
beets (pre-cooked)
½
cabbage
400 g
tomatoes
1 bunch
parsley
1
chili
3
onions (red)
200 g
carrots
100 g
celery root
1 l
water
3
bay leaves
500 ml
beet juice
1 tsp
allspice
5 tbsp
red wine vinegar
salt
pepper
sour cream for serving (optional)
vegetable oil for frying
Metric
Imperial
  • 500 g beef (e.g., sirloin, tenderloin)
  • 200 g pork belly
  • 400 g beets (pre-cooked)
  • ½  cabbage
  • 400 g tomatoes
  • 1 bunch parsley
  • 1  chili
  • 3  onions (red)
  • 200 g carrots
  • 100 g celery root
  • 1 l water
  • 3  bay leaves
  • 500 ml beet juice
  • 1 tsp allspice
  • 5 tbsp red wine vinegar
  • salt
  • pepper
  • sour cream for serving (optional)
  • vegetable oil for frying

Utensils

  • measuring cup
  • strainer
  • 2 large saucepans
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Bordeaux
A Cru Bourgeois or a similar cuvee can be found anywhere. Beetroot and celery pair extremely well with red wine. However, be careful with the chili, as too much may conflict with the tannins.

Nutrition per serving

Cal
252
Protein
16g
Fat
16g
Carb
9g

Step 1/8

Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.
  • 1 bunch parsley
  • 1 chili
  • ½ cabbage
  • 3 onions
  • 400 beets
  • 200 carrots
  • 400 tomatoes
  • 100 celery root
  • cutting board
  • knife

Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.

Step 2/8

Cut pork and beef into large cubes.
  • 200 pork belly
  • 500 beef

Cut pork and beef into large cubes.

Step 3/8

In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.
  • 1 water
  • 3 bay leaves
  • salt
  • pepper
  • large saucepan
  • cooking spoon

In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.

Step 4/8

In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.
  • vegetable oil for frying
  • large saucepan
  • cooking spoon

In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.

Step 5/8

Deglaze pan with beet juice and allow to reduce for approx. 15 - 20 min.
  • 500 ml beet juice

Deglaze pan with beet juice and allow to reduce for approx. 15 - 20 min.

Step 6/8

Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.
  • measuring cup
  • strainer

Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.

Step 7/8

Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.
  • 1 tsp allspice

Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.

Step 8/8

Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.
  • 5 tbsp red wine vinegar
  • sour cream for serving

Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.