| Ingredient |
Amount |
Calories |
| Cabbage, raw |
357g |
89kcal |
| Carrots, raw |
122g |
50kcal |
| Onions |
150g |
60kcal |
| Potatoes, raw, flesh and skin |
738g |
568kcal |
| Brown sugar |
3g |
11kcal |
| Garlic |
9g |
13kcal |
| Vegetable oil |
27.6g |
245kcal |
| Bay leaf |
20g |
63kcal |
| Tomato paste, without salt added |
32g |
26kcal |
| Vinegar cider |
29.8g |
6kcal |
| Tomatoes, red, ripe, canned, packed in tomato juice |
400g |
64kcal |
| Beets, raw |
249g |
107kcal |
| Beef, raw, all grades, separable lean and fat, chuck for stew |
500g |
640kcal |
| Soup, beef broth bouillon and consomme, canned, condensed |
1000g |
110kcal |
Recipe Instructions:
Ingredients:
• 500 grams of beef or pork, cut into bite-sized pieces (beef chuck or pork shoulder works well)
• 1-liter beef broth
• 3 medium beets, peeled and grated
• 2 large potatoes, peeled and diced
• 2 carrots, peeled and grated
• 1/2 small cabbage, thinly sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (400 grams) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar (white or apple cider)
• 1 tablespoon sugar
• 1 bay leaf
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Sour cream (for serving)
Instructions:
1. Cook the Meat:
• In a large pot, heat the vegetable oil over medium-high heat. Add the beef or pork pieces and cook until browned on all sides.
• Add the chopped onion and minced garlic. Cook until the onion is translucent.
2. Prepare the Beets and Carrots:
• Add the grated beets and carrots to the pot. Cook for about 5 minutes, stirring occasionally.
3. Add Broth and Potatoes:
• Add the beef broth, diced potatoes, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
4. Add Cabbage and Tomatoes:
• Add the sliced cabbage, diced tomatoes, tomato paste, vinegar, and sugar to the pot. Stir well and continue to simmer for another 20-30 minutes, or until all the vegetables are tender and the flavors are well combined.
5. Season and Serve:
• Remove the bay leaf. Season the soup with salt and pepper to taste.
• Serve the borscht hot, garnished with fresh dill and a dollop of sour cream.
Reheating Instructions:
• Stovetop: Reheat gently over medium heat until warmed through, adding a bit of water or broth if needed to adjust the consistency.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
