Borscht is a beetroot soup of Ukrainian origin that is popular in many Central and Eastern European cuisines. High in antioxidants, this clear beetroot-based soup of Ukrainian origin is popular in many Central and Eastern European cuisines. The beef and beetroot soup has red wine vinegar and leans to the sour side of soups. At the same time, it is refreshing and hearty.
- 60 g butter
- 2 brown onions (300 g), chopped finely
- 500 g beef chuck steak, cut into large chunks
- 1 cup (250 ml) water
- 750 g beetroot, chopped finely
- 2 potatoes (400 g), chopped finely
- 2 carrots (240 g), chopped finely
- 4 tomatoes (360 g), chopped finely
- 1 litre (4 cups) beef stock
- 1/3 cup (80 ml) red wine vinegar
- 3 dried bay leaves
- 4 cup (320 g) finely shredded cabbage
- 2 tbsps coarsely chopped fresh flat-leaf parsley
- 1/2 cup (120 g) sour cream
Melt half the butter in a large frying panover medium heat; cook onion, stirring, until soft. Transfer onion to a 4.5-litre (18-cup) slow cooker.
Melt remaining butter in same pan over medium-high heat; cook beef, stirring, until browned all over. Transfer beef to slow cooker. Add the water to same frying pan; bring to the boil, then add to slow cooker with beetroot, potato, carrot, tomato, stock, vinegar and bay leaves. Cook, covered, on low, 8 hours.
Discard bay leaves. Remove beef from soup; shred using two forks. Return beef to soup.
Stir cabbage into soup; cook, covered, on high, about 20 mins or until wilted. Stir in parsley. Season to taste.
Serve soup topped with sour cream.