Borscht

150 mins
Serves 1
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Directions

  1. 1Roast the beef bones and shanks in an oven at 220°C for 30-40 minutes.
  2. 2Roast the beef bones and shanks in an oven at 220°C for 30-40 minutes.
  3. 3Roast the beef bones and shanks in an oven at 220°C for 30-40 minutes.
  4. 4Place the roasted beef bones and shanks into a dutch oven or a deep pot.
  5. 5Place the roasted beef bones and shanks into a dutch oven or a deep pot.
  6. 6Place the roasted beef bones and shanks into a dutch oven or a deep pot.
  7. 7Add chopped celery, carrots, onion, garlic cloves, and bay leaves to the pot.
  8. 8Add chopped celery, carrots, onion, garlic cloves, and bay leaves to the pot.
  9. 9Add chopped celery, carrots, onion, garlic cloves, and bay leaves to the pot.
  10. 10Pour enough water to cover all the ingredients in the pot.
  11. 11Pour enough water to cover all the ingredients in the pot.
  12. 12Pour enough water to cover all the ingredients in the pot.
  13. 13Simmer the beef stock for 2-3 hours.
  14. 14Simmer the beef stock for 2-3 hours.
  15. 15Simmer the beef stock for 2-3 hours.
  16. 16Shred the beetroot using a grater.
  17. 17Shred the beetroot using a grater.
  18. 18Shred the beetroot using a grater.
  19. 19Shred the carrot using a grater.
  20. 20Shred the carrot using a grater.
  21. 21Shred the carrot using a grater.
  22. 22In a hot pan, sauté the chopped onions with oil until softened.
  23. 23In a hot pan, sauté the chopped onions with oil until softened.
  24. 24In a hot pan, sauté the chopped onions with oil until softened.
  25. 25Add the shredded carrots and beetroot to the pan with the onions.
  26. 26Add the shredded carrots and beetroot to the pan with the onions.
  27. 27Add the shredded carrots and beetroot to the pan with the onions.
  28. 28Pour cane vinegar into the sautéed vegetables.
  29. 29Pour cane vinegar into the sautéed vegetables.
  30. 30Pour cane vinegar into the sautéed vegetables.
  31. 31Add tomato paste to the pan and mix well.
  32. 32Add tomato paste to the pan and mix well.
  33. 33Add tomato paste to the pan and mix well.
  34. 34Dice the potato into bite-sized chunks.
  35. 35Dice the potato into bite-sized chunks.
  36. 36Dice the potato into bite-sized chunks.
  37. 37Add the diced potatoes to the beef stock.
  38. 38Add the diced potatoes to the beef stock.
  39. 39Add the diced potatoes to the beef stock.
  40. 40Slice the cabbage.
  41. 41Slice the cabbage.
  42. 42Slice the cabbage.
  43. 43Add the sliced cabbage and boiled beef slices to the beef stock.
  44. 44Add the sliced cabbage and boiled beef slices to the beef stock.
  45. 45Add the sliced cabbage and boiled beef slices to the beef stock.
  46. 46Ladle in the beetroot mixture from the pan into the pot with the stock.
  47. 47Ladle in the beetroot mixture from the pan into the pot with the stock.
  48. 48Ladle in the beetroot mixture from the pan into the pot with the stock.
  49. 49Season the borscht with sugar and pepper.
  50. 50Season the borscht with sugar and pepper.
  51. 51Season the borscht with sugar and pepper.
  52. 52Serve the borscht in a bowl.
  53. 53Serve the borscht in a bowl.
  54. 54Serve the borscht in a bowl.
  55. 55Garnish with a dollop of sour cream.
  56. 56Garnish with a dollop of sour cream.
  57. 57Garnish with a dollop of sour cream.
  58. 58Sprinkle fresh dill on top.
  59. 59Sprinkle fresh dill on top.
  60. 60Sprinkle fresh dill on top.

Ingredients

  • beef bones & shanks
  • beef bones & shanks
  • beef bones & shanks
  • 1 celery stalk
  • 1 celery stalk
  • 1 celery stalk
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 1 onion
  • 1 onion
  • 1 onion
  • 10 garlic cloves
  • 10 garlic cloves
  • 10 garlic cloves
  • 2 bayleafs
  • 2 bayleafs
  • 2 bayleafs
  • water
  • water
  • water
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 large carrot, shredded
  • 1 large carrot, shredded
  • 1 large carrot, shredded
  • 1 beetroot, shredded
  • 1 beetroot, shredded
  • 1 beetroot, shredded
  • 0.33 cup cane vinegar
  • 0.33 cup cane vinegar
  • 0.33 cup cane vinegar
  • 1 onion, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • Oil
  • Oil
  • Oil
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 large potato, chopped into bite sized chunks
  • 1 large potato, chopped into bite sized chunks
  • 1 large potato, chopped into bite sized chunks
  • 1 cabbage, sliced
  • 1 cabbage, sliced
  • 1 cabbage, sliced
  • Boiled beef slices
  • Boiled beef slices
  • Boiled beef slices
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • Sour cream
  • Sour cream
  • Sour cream
  • Dill
  • Dill
  • Dill

Equipment

ovendutch ovendeep potgraterpanpotchopping boardknifesoup ladleserving bowl

Tips

  • For beef stock, roast beef bones and shanks at 220°C for 30-40 minutes.
  • To shorten the cooking time for the stock, use a pressure cooker.
  • Serve with a dollop of sour cream and fresh dill.