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Name: Borscht
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Ukraine
Ingredients: 500 g beef shank or brisket; 400 g beets; 300 g white cabbage; 300 g potatoes; 1 onion; 1 carrot; 2 tbsp tomato paste; 3 cloves garlic; 1 tbsp white vinegar; 2 tbsp sunflower oil; 2 bay leaves; to taste salt; to taste black pepper; for serving sour cream

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Ukraine2 h 30 minServes 6cocinado antes

Borscht

Борщ · Borshch

Ingredientes14

beef shank or brisket500 g
beets400 g
white cabbage300 g
potatoes300 g
onion1
carrot1
tomato paste2 tbsp
garlic3 cloves
white vinegar1 tbsp
sunflower oil2 tbsp
bay leaves2
saltto taste
black pepperto taste
sour creamfor serving

carneverduraespecia y salsaotroslácteos y huevo

Preparación

Cover the beef with 2.5 L cold water, bring to a boil, skim the foam, and simmer gently for about 1.5 hours until tender.
Shred the beets, carrot, and cabbage; dice the potatoes and onion.
Sauté the onion in oil until soft, add the carrot and beets, then stir in tomato paste and vinegar and cook until the beets soften.
Remove the meat, strain the broth, and return it to the pot. Add the potatoes and cabbage and simmer for 15 minutes.
Add the beet mixture and bay leaves and simmer another 10–15 minutes.
Shred or dice the cooked beef and return it to the pot. Season with salt, pepper, and pressed garlic.
Rest the soup off the heat for at least 20 minutes so the flavors meld.
Serve hot with a spoonful of sour cream.