Borscht

🛒 Ingredients

• Cooked Beef (from Chuck/Short Ribs) 40 g · 100 kcal
• Beetroot 70 g · 30 kcal
• Green Cabbage 60 g · 15 kcal
• Potatoes 60 g · 46 kcal
• Carrots 25 g · 10 kcal
• Onions 20 g · 8 kcal
• Tomato Paste 10 g · 8 kcal
• Vegetable Oil 4 g · 33 kcal
• Garlic 2 g · 3 kcal
• Fresh Dill 2 g · 1 kcal
• Apple Cider Vinegar 3 g · 0 kcal
• Beef Broth 104 g · 4 kcal

👨‍🍳 Instructions

1. In a large pot, combine 800g beef (chuck or short ribs) with 3 liters of water, 2 bay leaves, and a pinch of salt. Bring to a boil, skim any foam, then reduce heat and simmer for 1.5-2 hours until the beef is very tender.
2. Remove the beef from the pot, strain the broth through a fine-mesh sieve, and set aside. Once cooled, cut the cooked beef into bite-sized pieces.
3. In a separate large pan or Dutch oven, heat 40ml vegetable oil over medium heat. Add 200g chopped onions and sauté until translucent, about 5 minutes. Add 250g grated carrots and sauté for another 5-7 minutes.
4. Add 700g grated beetroot to the sautéed vegetables. Stir in 100g tomato paste and 30ml apple cider vinegar, then cook for 10-15 minutes until the beets are tender and vibrant, stirring occasionally.
5. Return the strained beef broth to the large pot. Add 600g diced potatoes and 600g shredded green cabbage, bring to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are almost tender.
6. Add the sautéed beet mixture and the cooked beef pieces to the pot. Stir well and simmer for another 5-10 minutes, allowing the flavors to meld together.
7. Stir in 20g minced garlic and 20g fresh dill during the last minute of cooking. Taste and adjust seasoning with additional salt and a pinch of sugar if desired. Serve hot, traditionally with a dollop of sour cream (optional) and fresh bread.