Rezept von Borschtsch mit Rindfleisch

Borscht is a classic beetroot dish found in Slavic countries, Eastern and Central Europe, particularly Ukraine, Russia, Poland (Polish: barszcz), Belarus, Romania (Romanian: borş), Moldova and Lithuania (Lithuanian: barščiai) is used.

Preparation:

Ingredients (for 6 servings):

  • Beef - 500g
  • Beetroot - 1 pc.
  • Carrot - 1 pc.
  • Potato - 2 pcs
  • Onion - 1 pc.
  • White cabbage - 200g
  • Water - 1.5L
  • Tomato paste - 1 tablespoon
  • Vegetable oil - 2 tablespoons
  • Whole black peppercorns - 2-3 pcs.
  • Vinegar - 1 teaspoon
  • Salt - 2 teaspoons (to taste)
  • Dill or parsley - 3-4 sprigs

Step-by-step instructions

  1. prepare ingredients
  2. Cut the beef into large pieces
  3. Pour cold water over the meat in a saucepan
  4. Bring the contents of the pot to a boil
  5. remove foam
  6. Boil the broth over low heat for about 1.5 hours
  7. Salt at the end of the cooking process
  8. Peel the beetroot and cut into strips
  9. Peel the carrots and grate on a coarse grater
  10. Peel onions and cut them into fine pieces
  11. Chop the white cabbage
  12. Peel potatoes and cut into cubes
  13. Heat the vegetable oil in a frying pan
  14. Place beets, carrots, and onions in a skillet and simmer over medium-high heat, stirring occasionally, for 5-7 minutes
  15. Finally add the vinegar and tomato paste
  16. Stir the vegetables and cook, stirring, for an additional 3 to 4 minutes
  17. Add the potatoes and cabbage to the boiling broth and simmer for 10 minutes
  18. Then add the steamed vegetables, bay leaf and pepper
  19. Cook the beef borsch for another 5-7 minutes
  20. Leave the finished borscht for 10-15 minutes
  21. Chop dill or parsley
  22. Arrange the borscht on plates
  23. Add sour cream
  24. Sprinkle with chopped herbs

Enjoy your meal !

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