Borscht – Classic Of Eastern European Cuisine
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g beef for oulash
- 2 slices pork belly
- 4 potato (s)
- 4 beetroot
- 0.25 ¼ leek stick (s)
- 1 onion (s)
- 1 tablespoon clarified butter
- ⅛ Celeriac
- 4 tomato (s)
- 2 carrot (s)
- 1 clove garlic
- ⅛ white cabbage
- 1 tablespoon, heaped tomato paste
- 4 bay leaves
- 1 teaspoon allspice
- 1 teaspoon juniper berries
- salt and pepper
- 500 ml vegetable stock
- 500 ml water
- sour cream
- parsley
- Spring onions
Print Recipe
Pin Recipe Instructions
- Chop the vegetables into bite-sized pieces. Cut the pork belly into fine strips and the beef into walnut-sized pieces.
- Put clarified butter in a large saucepan and fry the meat with the bacon in it all over. Add the vegetables. Season with tomato paste, bay leaves, allspice, juniper, salt and pepper and then deglaze with the vegetable stock. Now fill with water or broth until everything is covered and simmer for approx. 2 - 2.5 hours without a lid.
- Serve the finished borscht with a dollop of sour cream, freshly chopped herbs and chopped spring onions.
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