Buy all ingredients right below the recipe
Ingredients
- 350 g beef for stewing
- 1 tbsp sour cream
- 350 g fresh white cabbage
- 1 bunch fresh dill
- 240 g fresh beetroot
- 200 g waxy potatoes
- 200 g canned chopped tomatoes
- 170 g yellow onion
- 150 g fresh fennel
- 100 g fresh carrots
- 30 g lard
- 30 ml white wine vinegar
- 1 fresh celery stalk
- 2 dried bay leaves
- 2 fresh flat-leaf parsley sprigs
- 20 g light roux
- 1 g ground black pepper
- 5 g fine table salt
Method
- 1Peel the potatoes, cut them into approx. 1.5 cm cubes, and place them in a bowl with cold water.
- 2Halve the carrots lengthwise and cut them into 0.5 cm thick slices. Roughly chop the onion and halve the celery stalk.
- 3Cut out the hard core from the fennel and slice the fennel into fine strips.
- 4Remove the hard core from the white cabbage as well, cut the cabbage into fine strips, and place it in a bowl. Mix with white wine vinegar and 1 tsp salt.
- 5Cut about 130 g of the beetroot into 0.5 cm thick slices and cut these into thirds. Cut the remaining beetroot into 1 cm cubes.
- 6Heat the lard in a large pot and sauté the onion until translucent.
- 7Season the beef all around with salt and pepper, add it to the pot, and sear until golden brown on all sides.
- 8Add the sliced beetroot and roast for about 3 minutes, stirring occasionally.
- 9Pour in 1.5 l of cold water (the meat should be well covered). Add celery stalk, parsley, fennel, chopped tomatoes, and bay leaves, and bring to a boil. Reduce the heat and simmer uncovered for about 1.5 hours.
- 10Add the prepared white cabbage, diced beetroot, and carrots, and cook for another 20 minutes.
- 11Drain the potatoes and add them to the pot. Stir in the roux and let it simmer for about 30 minutes over low heat until done.
- 12Remove the celery stalk, parsley, and meat from the soup. Cut the meat into approx. 2 cm cubes, return it to the pot, and season the soup with salt to taste.
- 13Serve the borscht in deep plates, garnish with a dollop of sour cream, and fresh dill as desired.
