[Video] Borscht

You can make delicious borscht using leftover roast beef or leftover meats on the bone, it's ideal on a cold winter's day.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Cook: 90 min

Ingredients

Rib on the bone (or leftover roast beef) - in pieces 500~600g
Water 1200ml
Salt 1 tsp
Garlic 1 clove
Bay leaves 2
Thyme 1/2 tsp
Onion (medium) 1
Carrot (medium) 1
Celery 1
Potatoes 200g
Cabbage (pointed) 200g
Olive oil 1/2 tbsp
Beetroot 400g
Tinned tomatoes 2/3 tin (250g)
Salt 1/2 tsp
Fresh dill a little, as you like
Sour cream a little, as you like

Method

1
In a heavy deep pan, put the water, beef and salt and bring to the boil then turn down to low.
2
Smash the garlic and add this with the bay leaves and thyme to the pan, simmer for one hour.
3
Chop the onion, carrot and beetroot to 1.5cm dice. Cut the celery into diagonal pieces. Roughly chop the cabbage.
4
Cut the potatoes in half then slice to 1cm thick slices. Soak in water then drain.
5
Put the olive oil in a frying pan on medium heat.
6
Fry the onions, celery, carrots, potatoes and cabbage (in this order).
7
Remove any scum from the pan at Step 2 and add salt. Add all the vegetables from Step 6, tomatoes and beetroot. Simmer for 30 minutes.
8
Season to taste with the salt. Pour into a serving bowl with an even mix of meat and vegetables. Garnish with dill and sour cream before serving.

Tips & Note

Keep this soup patiently simmering on low heat for a good deep flavour. You don't need to use expensive cuts of beef, any leftover or bits of beef will do. Also, use any vegetables you have to combine with the tomatoes and beetroot.

[Video] Borscht

You can make delicious borscht using leftover roast beef or leftover meats on the bone, it's ideal on a cold winter's day.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Cook: 90 min

Ingredients

Rib on the bone (or leftover roast beef) - in pieces 500~600g
Water 1200ml
Salt 1 tsp
Garlic 1 clove
Bay leaves 2
Thyme 1/2 tsp
Onion (medium) 1
Carrot (medium) 1
Celery 1
Potatoes 200g
Cabbage (pointed) 200g
Olive oil 1/2 tbsp
Beetroot 400g
Tinned tomatoes 2/3 tin (250g)
Salt 1/2 tsp
Fresh dill a little, as you like
Sour cream a little, as you like

[Video] Borscht

Recipe ID :1557 Posted on 18 JAN 2016

Serves 4

Cook 90min
views 3,024
printed 102

saved 2

You can make delicious borscht using leftover roast beef or leftover meats on the bone, it's ideal on a cold winter's day.

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Ingredients

Print Ingredients Email Ingredients
500~600g
1200ml
1 tsp
1 clove
2
1/2 tsp
1
1
1
200g
200g
1/2 tbsp
400g
2/3 tin (250g)
1/2 tsp
a little, as you like
a little, as you like

Method

Cook
1h30min
1
In a heavy deep pan, put the water, beef and salt and bring to the boil then turn down to low.
2
Smash the garlic and add this with the bay leaves and thyme to the pan, simmer for one hour.
3
Chop the onion, carrot and beetroot to 1.5cm dice. Cut the celery into diagonal pieces. Roughly chop the cabbage.
4
Cut the potatoes in half then slice to 1cm thick slices. Soak in water then drain.
5
Put the olive oil in a frying pan on medium heat.
6
Fry the onions, celery, carrots, potatoes and cabbage (in this order).
7
Remove any scum from the pan at Step 2 and add salt. Add all the vegetables from Step 6, tomatoes and beetroot. Simmer for 30 minutes.
8
Season to taste with the salt. Pour into a serving bowl with an even mix of meat and vegetables. Garnish with dill and sour cream before serving.

Tips & Note

Keep this soup patiently simmering on low heat for a good deep flavour. You don't need to use expensive cuts of beef, any leftover or bits of beef will do. Also, use any vegetables you have to combine with the tomatoes and beetroot.

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