Ukraine

Borscht

Name: Borscht
Total time: 2 h
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 400 g beef shin or brisket on the bone beef; 8 cups water; 1 bay leaf (indian bay leaf); 1 1/2 tbsp cooking oil (vegetable oil); 1 large chopped onion; 1 grated carrot; 3 medium cut into thin batons beetroot (beet); 1 tbsp vinegar; 1/4 cup tomato puree; 2 cubed potato; 1/4 head shredded cabbage; 3 cloves crushed garlic; 1 tsp sugar; 1 3/4 tsp salt; 1/2 tsp black pepper; a handful chopped dill leaves; Sour cream, to serve

Ruby red, sweet and sour, with a cold dollop of sour cream melting in. A soup with serious presence.

120 minTime

21 gProtein each

mildSpice

A soup with heritage status2 chapters · 1 min read

Make it your way

Grandma's wayBeef broth, beetroot, cabbage and potato, finished with dill and sour cream.

The original

294kcalsame

21 gproteinsame

5 gfibresame

120minutessame

Ukrainian borscht.

Per serving, worked out from the ingredient table.

Ingredients

Beef400 g beef shin or brisket, on the bone

Water8 cups

Bay leaf (indian bay leaf)1

Cooking oil (vegetable oil)1½ tbsp

Onion1 large, chopped

Carrot1, grated

Beetroot (beet)3 medium, cut into thin batons

Vinegar1 tbsp

Tomato puree¼ cup

Potato2, cubed

Cabbage¼ head, shredded

Garlic3 cloves, crushed

Sugar1 tsp

Salt1¾ tsp

Black pepper½ tsp

Dill leavesa handful, chopped

Sour creamto serve

Method

5 steps

1Simmer beef with water and bay leaf, skimming the foam, for 75 minutes until tender. Lift out, shred and return.
2Meanwhile cook onion and carrot in oil for 5 minutes, add beetroot, vinegar and tomato puree and cook 10 minutes more.
3Add potatoes to the simmering broth for 10 minutes, then the cabbage for 5.
4Stir in the beetroot mix, garlic, sugar, salt and pepper. Simmer 10 minutes, add dill, then rest covered 15 minutes.
5Serve hot with a spoon of sour cream on each bowl.

Serve it like this

Ladle into deep bowls, add a generous spoon of sour cream and a scatter of dill. Serve with dark rye bread or garlic buns.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ukraine

Borscht

Ruby red, sweet and sour, with a cold dollop of sour cream melting in. A soup with serious presence.

120 minTime

21 gProtein each

mildSpice

A soup with heritage status2 chapters · 1 min read

Make it your way

Grandma's wayBeef broth, beetroot, cabbage and potato, finished with dill and sour cream.

The original

294kcalsame

21 gproteinsame

5 gfibresame

120minutessame

Ukrainian borscht.

Per serving, worked out from the ingredient table.

Ingredients

Beef400 g beef shin or brisket, on the bone

Water8 cups

Bay leaf (indian bay leaf)1

Cooking oil (vegetable oil)1½ tbsp

Onion1 large, chopped

Carrot1, grated

Beetroot (beet)3 medium, cut into thin batons

Vinegar1 tbsp

Tomato puree¼ cup

Potato2, cubed

Cabbage¼ head, shredded

Garlic3 cloves, crushed

Sugar1 tsp

Salt1¾ tsp

Black pepper½ tsp

Dill leavesa handful, chopped

Sour creamto serve

Method

5 steps

1Simmer beef with water and bay leaf, skimming the foam, for 75 minutes until tender. Lift out, shred and return.
2Meanwhile cook onion and carrot in oil for 5 minutes, add beetroot, vinegar and tomato puree and cook 10 minutes more.
3Add potatoes to the simmering broth for 10 minutes, then the cabbage for 5.
4Stir in the beetroot mix, garlic, sugar, salt and pepper. Simmer 10 minutes, add dill, then rest covered 15 minutes.
5Serve hot with a spoon of sour cream on each bowl.

Serve it like this

Ladle into deep bowls, add a generous spoon of sour cream and a scatter of dill. Serve with dark rye bread or garlic buns.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Borscht

Make it your way

Ingredients

Method

Borscht

Make it your way

Ingredients

Method

Make it a meal