Beef and beetroot borscht
Beef broth with beetroot, cabbage and celeriac, served with sour cream.
Active time40 min
Cooking3 h
Total3 h 30 min
Add to my week
Loading your week…
Ingredients
- 400 g raw beetroots
- 1 celeriac
- 1 large tomato
- 1 bunch of fresh parsley
- 1 small white cabbage
- 2 leeks
- 50 ml sour cream
- 500 g raw beef chuck
- 2500 ml water
- 1 pinch of ground black pepper
- 1 pinch of salt
Preparation
Peel the beetroot and celeriac and cut into small pieces. Remove damaged cabbage leaves and shred the cabbage. Clean and slice the leeks. Wash and chop the tomato. Finally, cut the beef into cubes about 4 cm across.
400 g raw beetroots1 celeriac1 large tomato1 small white cabbage2 leeks500 g raw beef chuck- knife
- chopping board
- vegetable peeler
Put the beef and water in a large casserole. Bring to the boil and skim off the foam. Add the vegetables, salt and pepper. Simmer gently for about 3 hours, skimming as needed, until the beef and vegetables are tender.
2500 ml water1 pinch of ground black pepper1 pinch of salt- lidded casserole
- slotted spoon
- spoon
Wash and chop the parsley. Divide the broth, vegetables and all the meat between bowls. Add the parsley and divide the sour cream over the soup.
1 bunch of fresh parsley50 ml sour cream- knife
- chopping board
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration