For this borscht soup I inspired myself from this classic Ukrainian beef borscht recipe from Tatyana.
It is not difficult to make, rather fast and you can make a huge pot that will last you for days. And in the cold winter season it is so heartwarming to eat it.
Borscht soup
Servings: 8 -9
Cooking time: 1.5 hours
Difficulty: easy
Ingredients
- 600 g of cubed beef (I choose lean parts it little fat in them)
- 3 celery stalks
- 3 medium carrots
- 3 medium beetroots
- 1 big onion
- 2 big cloves of garlic
- 6-7 small new potatoes
- 300 g of cabbage
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1 teaspoon of sugar
- 1/2 can of chopped tomatoes
- 2 beef bullion cubes (or real beef stock)
- salt and pepper to taste
- sunflower oil for frying
- 1 tablespoon of butter
Directions
- Mise and place:
- Ideally in the pan you will make the soup fry the meat in small batches with a bit of vegetable oil until it is nice and brown. Add salt the moment you add the meat in the pan.
- Add 1 tablespoon of butter and add the chopped celery, carrot and onion. In a few minutes, add the garlic too.
- Once the veggies are soft after like 7-10 min add the cumin, coriander and sugar.
- Bring the meat back to the pot together with the cubed beetroot.
- Add 8 cups of water and the beef cubes.
- Add half of the tomato can and pepper to taste.
- Bring to a boil, cover the pot and boil for 1 hour.
- After 1 hour, taste if more salt is needed.
- Add the potatoes and let them boil for 15 min or until tender.
- At the end add the cabbage for 2 min, do the last salt adjustment and the soup is ready.
- Can be eaten as is or with parsley, dill and sour cream and some rustic bread.
