Borscht with beef broth
4 servings
60 minutes
Beef broth borscht is the embodiment of Ukrainian culinary tradition, a rich and aromatic dish that warms the soul. Its history dates back centuries when every housewife prepared borscht with her special recipe. The rich flavor is achieved through the combination of sweet beets, juicy tomatoes, and spicy tomato puree that harmoniously blend with nutritious beef broth. Vegetables stewed to tenderness create a unique texture. Serving with fresh herbs and a spoonful of sour cream adds a special creaminess and completeness to the borscht. This dish is not just a soup but a whole gastronomic story perfectly suited for cozy home evenings.
1
In melted margarine in a pot, sauté chopped cabbage, thinly sliced carrots and celery, and diced onion, stirring often until the vegetables are soft.
- Margarine: 2 tablespoons
- White cabbage: 225 g
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 1 piece
2
Add sliced beetroot, canned tomatoes, tomato paste, beef broth, sugar, salt, pepper, and water. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, for 45 minutes.
- Beetroot: 450 g
- Canned tomatoes: 450 g
- Tomato puree: 1 tablespoon
- Beef stock: 900 ml
- Water: 350 ml
- Sugar: 1 tablespoon
- Salt: 0.3 teaspoon
- Ground black pepper: to taste
3
Pour part of the soup into a blender and make a puree. Heat in a clean pot, sprinkle with herbs, and serve with sour cream.
