BorshchBeet and Cabbage Soup
A Ukrainian-style beet and cabbage soup with beef, potato, carrot, tomato, vinegar, garlic, dill, and sour cream.
Prep
25m
Cook
2h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 700gBeef Brisket (whole)
- 1.5lBeef Stock
- 1lWater
- 350gBeet (julienned)
- 400gPotato (peeled and diced)
- 180gCarrot (julienned)
- 160gOnion (finely chopped)
- 250gGreen Cabbage (shredded)
- 40gTomato Paste
- 12gGarlic (crushed)
- 15mlDistilled White Vinegar
- 10gWhite Sugar
- 2pcsBay Leaf
- 12gSalt
- 2gBlack Pepper
- 30mlSunflower Oil
Serving
- 200gSour Cream
- 15gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef brisket, beef stock, and water in a large pot and bring to a gentle simmer. Skim off any foam that rises to the surface.
- 02
Add the bay leaves, salt, and black pepper and simmer gently until the beef brisket is tender.
- 03
Lift out the beef brisket, let it cool enough to handle, then cut or shred it into bite-size pieces.
- 04
Meanwhile, heat the sunflower oil in a skillet over medium heat. Cook the onion and carrot until softened, then add the beet and cook until it starts to soften.
- 05
Stir the tomato paste, distilled white vinegar, and white sugar into the beet mixture and cook until everything is glossy and fragrant.
- 06
Return the beef to the pot. Add the potato and cook until nearly tender, then add the beet mixture, green cabbage, and garlic.
- 07
Simmer until the green cabbage is tender and the flavors have melded, then adjust the seasoning.
- 08
Ladle the borscht into bowls and finish each portion with sour cream and fresh dill.
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