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Beef borscht

Beef borscht, Prescriptions, Any category, Any kitchen, Soups, Borscht, Ukrainian cuisine

Ingredients portion 6

Meat on the bone 500 g

Beetroot 300 g

White cabbage 200 g

Onions 1 piece

Carrots 100 g

Tomato puree 1 tablespoon

Vinegar 1 tablespoon

Sugar 1 tablespoon

Salt to taste

Potatoes 400 g

Cooking instructions 2 hours

1 Boil the meat broth with the bay leaf.

2 Boil the beetroot with the skin, cool, peel and grate.

3 Peel the carrots and onions. Grate the carrots, shred the onions. Fry the vegetables (carrots, onion and beetroot) in sunflower oil with tomato paste. A couple of tablespoons of bouillon can be added to prevent the vegetables from burning. When the roast is ready, add a tablespoon of sugar dissolved in vinegar and mix everything together.

4 Shred the cabbage and add it to the stock. When the cabbage is almost cooked (about 15 minutes), add the roasted vegetables, bring to the boil and add the peeled and diced (1-1.5 cm) potatoes.

5 Boil until the potatoes are tender.

Advice for the recipe Bon appetit!

Roast potatoes with chanterelles and onions

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .