Borscht with beans in beef broth
6 servings
80 minutes
Beetroot soup with beans in beef broth is a traditional Ukrainian dish rich in flavors and aromas. Its roots trace back to ancient Slavic cuisine, where borscht symbolized home comfort and hospitality. Beef broth adds depth and richness to the dish, beans provide heartiness, and beets give a characteristic ruby color and slight sweetness. Vegetables, tomato paste, and spices harmoniously combine to create a unique taste. Borscht is often served with sour cream and fresh herbs, and in some families accompanied by garlic pampushky. It is perfect for cold days, filling the home with warmth and coziness, and its flavor becomes even more pronounced on the second day after cooking.
1
We cook beef broth (beef, 1 carrot, 1 onion, bay leaf). Add carrot and onion 20 minutes after boiling starts, season with salt and pepper, and cook for another 5-10 minutes.
- Beef: 300 g
- Carrot: 2 pieces
- Onion: 2 pieces
- Bay leaf: 2 pieces
2
We take out the meat. I cook the beans separately (40-50 minutes).
- Beef: 300 g
- Beans: 100 g
3
Grate the beetroot and add it to the pot. Boil for 15 minutes.
- Beetroot: 1 piece
4
Add diced potatoes. Boil for 10 minutes.
- Potato: 2 pieces
5
We prepare the sauté: grate the second carrot, chop the onion, add salt and pepper.
- Carrot: 2 pieces
- Onion: 2 pieces
- Water: 2.5 l
6
Add cabbage to the broth. Boil for 5 minutes.
- White cabbage: 0.5 piece
7
Add the sauté and tomato paste. Cook for another 5 minutes.
- Tomato paste: 1 tablespoon
8
Cut the meat into cubes and return it to the pot.
- Beef: 300 g
