Russian Borscht with Beef

Ingredients

• 600g beef shin or chuck, cubed
• 3 beetroots, peeled and grated
• 1 onion, chopped
• 3 carrots, grated
• 3 potatoes, cubed
• 1/2 small cabbage, shredded
• 3 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 2 bay leaves
• 3 tbsp oil
• Soured cream and dill to serve
• Salt and pepper

Instructions

1. Simmer the beef in 2 litres salted water for 1 hour; reserve the broth.
2. Soften onion, carrot and garlic in oil; add beetroot and tomato paste; cook 10 minutes.
3. Add to the broth with the cooked beef.
4. Add potatoes; simmer 20 minutes.
5. Add cabbage and vinegar; cook 10 more minutes.
6. Season generously.
7. Serve with soured cream and plenty of dill.

Serving suggestions

• Lovely with rye bread.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions