Homemade Borscht

Ingredients

• Beef chuck roast 25 oz
• Beef Shank 10 oz
• Carrot 1 piece
• Onion 1 head
• Sweet Pepper 1 piece
• White Cabbage 10 oz
• Potato 5 oz
• Passata Tomato Sauce 1 tablespoon
• Beetroot 5 oz
• Bay leaf 1 piece
• Vegetable Oil 0 fl oz
• Ground Black Pepper to taste
• Salt to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Place the meat in a large pot with 3 liters of water, bring to a boil, skim off the foam, reduce the heat, and simmer for 1.5 to 2 hours.

Step 2

Remove the meat from the broth, cut it into small cubes, and return it to the pot.

Step 3

Grate the carrot on a coarse grater and finely chop the onion.

Step 4

In a skillet, heat vegetable oil and sauté the onion until golden brown.

Step 5

Add the carrot and sauté, stirring, for a couple more minutes.

Step 6

Remove the seeds from the bell pepper and dice it.

Step 7

Add the sautéed mixture and pepper to the pot with the broth. Cook for 10 minutes.

Step 8

Grate the beetroot on a coarse grater, sauté for 5 minutes, add tomato paste, stir, cover with a lid, and simmer for another 20 minutes. If necessary, add a little water.

Step 9

Dice the potatoes and add them to the soup. Cook for another 10 minutes.

Step 10

Shred the cabbage.

Step 11

Add the cabbage, beet, bay leaf to the pot, season with salt and pepper to taste. Cook for another 3–5 minutes.

Step 12

Remove the borscht from the heat and let it steep for 20 minutes, or preferably overnight. Serve with sour cream.