[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 8,012
printed 161

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.

Share

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.

PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!
People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.
Kombu kelp, Water, Tahini, Arrowroot powder, Salt
PRO
So delicious without adding anything!
Pointed cabbage, Corned beef, Black pepper, Tempura flour, Water, Vegetable oil for frying
PRO
It's nice hot or cold.
Cannelloni beans tin, Water, Condensed milk, Banana, Coconut cream
PRO
It's easy if you use smoked mackerel.
Sushi rice, Nori sheets, Sesame seeds, Smoked mackerel fillets, Filling:, Cucumber, Pickled ginger, , How to Cook Omelette:, Eggs (medium), Sugar, Sake, Salt, Vinegar, Salad leaves, Miso
PRO
A wonderful dish as an appetiser at a dinner party.
Avocado, Lemon juice, Spring onion, Soy sauce, Mayonnaise, Breadcrumbs, Parmigiano reggiano, Olive oil
PRO
The texture of the cauliflower is lovely.
Cauliflower, Vegetable oil, Butter, Soy sauce, Spring onions
PRO

Similar Recipe

Get a real authentic Mexican flavour with chipotle sauce!
Cod, Olive oil, Garlic, Tinned tomatoes, Chipotle paste, Salt & pepper, Salt & pepper (optional), Lime (optional), Jalapeno peppers (optional)
Mizue
PRO
Here's a miso soup you can eat rather than drink. You get a lovely flavour of the Polish bacon.
Morliny Polish bacon, Carrot (medium), Celery, Potatoes (medium), Chinese leaves, Hot water, Dashi stock granules, Miso
This recipe uses tinned oxtail soup to make a gorgeous hearty stroganoff-style dish.
Beef rump steak, Leek (medium), Onions (small), Celery, Button mushrooms, Garlic, Butter, Soy sauce, Plain flour, 【A】, Chopped tomatoes (tin), Oxtail soup tin, Dried thyme, Double cream, Buttered rice
This is a lovely miso soup that really delivers umami!
Morliny Polish bacon, Pointed cabbage leaves, Hot water, Dashi stock granules, Miso
Chinese leaves simmered with tomatoes, Israeli-Shakshouka style.
Chinese leaves, Chorizo, Tinned chopped tomatoes, Harissa paste, Chicken (or vegetable) stock cube, Olive oil, Salt & pepper, Eggs, Coriander
Mizue
PRO
This soup has an incredible colour and tastes delicious hot or cold.
Beetroot (cooked), Olive oil, Onion, Stock, Salt & pepper, Cooked rice, Double cream
Nanita
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME