Borscht a Russian national dish - Delicious beetroot soup with meat.
This soup is one of the most popular and well-known dishes from Russia. This delicious beetroot soup has lots of delicious vegetables, tender meat, an inviting color and tastes very good! This is a soup that takes a little long to make, but the job is not that big. Once you have everything in the pan, it is time for the fantastic flavors to emerge.
Ingredients
Meat broth
- 1 kg high ribs of beef
- 1,5 dl water
- 2 pcs carrot
- 1 pcs onion
- 3 cloves garlic
- 1 tbsp whole pepper
- 1 tsp caraway
- 2 pcs bay leaf
Soup
- 1 kg ready cooked high ribs
- 4 pcs beetroot
- 3 pcs carrot
- 2 pcs onion
- 0,3 pcs cabbage head
- 3 pcs celery sticks
- 5 cloves garlic
- 4 pcs potatoes
- 2 pcs spring onion
- 1 bunt fresh parsley
- 1 bunt fresh dill
- 1 can canned tomatoes
- 1,5 liter meat broth (in which you cooked the meat)
- salt and pepper
- some sour cream for serving
If you have not tried this soup before then you should now. I will explain to you thoroughly with pictures and text how to make this soup. I have made a great recipe and freeze the rest for a later occasion.
Step 1
Start by finding a frying pan and a large saucepan. In the saucepan, cook the meat together with the vegetables in the broth. In the frying pan, fry the meat to get a nice crust. Start by turning on both the saucepan and the frying pan on high heat. Add a little oil to both. Start by roughly cutting the vegetables that are under the recipe "Broth" and add to the pan. Cook for a few minutes while you fry the meat. Divide the meat into fairly large pieces. 2cm x 2cm.
Step 2
Season with salt and pepper and brown the meat on high heat until they get a golden and crispy crust.
Step 3
When the meat has a crust, place it straight in the pan with the vegetables.
Step 4
Do not cook too much meat at a time. When you have finished frying the meat, pour a little water into the frying pan and boil out what has stuck in the pan. Pour this also into the pan with the vegetables and meat. Add the spices and bay leaves and pour on cold water and the beef broth. Bring to the boil and turn down the heat so that it only simmers / boils. The meat should simmer for 2 hours on low heat. Strain the broth (this should be in the soup) and take care of the meat. Now you have delicious tender meat and a broth that makes this soup fantastic. This process can well be done the day before if you want.
Step 5
Now we are going to make the soup itself: Start by finding a new pan, set the heat to a little over medium heat and add a little neutral oil. Cut the onion into small cubes and place in the pan.
Step 6
The onion should be fried on medium heat until it starts to turn brown. This takes 15-20 minutes. Remember to stir occasionally. This takes some time, but helps to give an extra good taste to the soup. When the onion starts to turn brown, add the finely chopped garlic, celery sticks and carrot. Cook for a few more minutes while you cut up the cabbage. Cut the cabbage into fine strips with a knife and add to the pan.
Step 7
Now it's time for the most important ingredient in the soup! These are beetroots, of course. Cut the beetroots into small cubes. A good tip is to peel them under water in the sink. Then you do not have to be so red on her hand. Add the beetroots and canned tomatoes to the soup.
Step 8
Now the good broth from the meat should be poured into the pan. Pour the broth together with the vegetables and add to the meat. Stir well and heat until it just boils. It can be left to simmer for 1 hour. When there are about 30 minutes to serve, add diced potatoes to the soup. Just before serving, finely chop the parsley, spring onion and dill and add to the pan.
Step 9
Now the soup is ready to serve. This is a very good soup with exciting flavor combinations. Serve with a good blob of delicious sour cream. Sprinkle with some fresh parsley and dill just before serving. Good luck.
