120minutes, 90 of them waiting
347Calories
31gProtein
4servings
Borscht is deep red and sweet-sour, and every family between Kyiv and Kraków has its own version. This one has beef, cabbage and a splash of vinegar to keep the colour.
Ingredients
Forservings
- 400 gStewing beef
- 400 gBeetroot
- 300 gWhite cabbage
- 300 gPotatoes
- 150 gCarrots
- 100 gOnion
- 30 gTomato purée (2 tbsp)
- 1200 mlBeef stock
- 10 gVinegar (2 tsp)
- 80 gSoured cream
- Dill, bay leaf, garlic, salt, pepper
How to make it
- Simmer the meat in the stock with the bay for an hour, take it out and dice it.
- Coarsely grate the beetroot and carrots, dice the onion, fry it all with the tomato purée for five minutes, deglaze with the vinegar.
- Vegetables, diced potatoes and shredded cabbage into the stock, cook for twenty minutes, meat back in.
- Season with garlic, salt, pepper and dill and serve with soured cream.
One tip
Left overnight it is darker and rounder. It is only worth cooking in quantity.
Nutrition per serving
| Calories | 347 |
|---|---|
| Protein | 31 g |
| Fat | 9 g |
| Carbs | 36 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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