Borscht

Tangy beet soup with beef and vegetables

preptime1 hr
cooktime4½ hrs
servings6-10 servings
Ingredients

Ingredients:

  • 1 kg beef neck, cut into cubes

  • 1 small-medium cabbage, finely chopped

  • 1 celery root with stalks - stalks chopped, leaves reserved separately

  • 2 onions, diced

  • 2 potatoes, diced small

  • 3 beets, coarsely grated

  • 3 carrots, coarsely grated

  • 100g tomato paste

  • 3-4 bay leaves

  • 7-8 allspice berries

  • Salt, to taste

  • Black pepper, to taste

  • Boiling water

Preparation

Preparation:

  1. In a very large pot, sear the beef cubes until browned

  2. Remove the beef from the pot and set aside

  3. In the same pot, add the onions, celery stalks, and potatoes

  4. Once the onions soften, return the beef to the pot and mix well

  5. Add the allspice, bay leaves, and cover with boiling water, just above the level of the meat

  6. Cook for about 1 hour or until the meat starts to soften

  7. Add the remaining vegetables: carrots, beets, cabbage, celery leaves, and tomato paste

  8. Season with salt and black pepper

  9. Add boiling water to cover the vegetables and cook for another 3 hours, stirring occasionally and adding water if necessary

  10. Adjust seasoning about 30 minutes before the end of cooking

Notes

Notes:

  • Serve with a sprig of dill and a dollop of sour cream

  • The soup tastes best after resting overnight in the refrigerator

Simple Cold Potato Salad

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