Beef borscht with beets and fresh cabbage

Name: Beef borscht with beets and fresh cabbage
Total time: 1 h 30 min
Yield: 10
Ingredients: 300 g Beef; 6 Potato; 1 Beet; 1 Carrot; 200 g White cabbage; 1 Bulb onions; 3 cloves of garlic Garlic; 0.5 tablespoon Wheat flour; 0.5 tablespoon Table vinegar; 2 tablespoon Tomato paste; to taste Ground black pepper; 1 teaspoon Maggi seasoning; 1 tablespoon Vegetable oil

The way to a man's heart lies through this borscht! Ukrainian borscht is a culinary classic. A symphony in a pan or let it to the heart of a real man, that’s what this culinary recipe is.

98

16142

Delilah Taylor

Recipe author

Beef borscht with beets and fresh cabbage

Calories

168kcal

Protein

10g

Fat

4g

Carbs

24g

*Nutrition per serving

Ingredients

Servings: 10

300g

6

1

1

200g

1

3cloves of garlic

0.5tablespoon

0.5tablespoon

2tablespoon

to taste

1teaspoon

1tablespoon

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
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Comments on the recipe

Daria

02.09.2023

5

I have never added vinegar to a dressing. And I do everything the same way. Share your secret, why is it added?

tasiyL

02.09.2023

4.5

It turned out very tasty! Thank you very much! You can also try cooking this way:

Olga

02.09.2023

4.8

I never put vinegar in borscht, nor do I use ready-made seasonings such as Maggi. Borscht is truly a culinary symphony, so it should contain only natural products. Tomato paste and grated tomatoes add the necessary sourness to the borscht. Ideally - fresh, and if the borscht is winter - then canned in its own juice. At worst, you can do it without tomatoes, with just tomato paste, but it’s not the same borscht. The taste is radically different.

Olga

02.09.2023

4.8

Well, mayonnaise in borscht is bad manners... Don’t take it as criticism, it’s a matter of taste, of course. But real borscht - only with sour cream!

Shura

02.09.2023

4.5

Vinegar is added more to preserve the color of beets, but this is mainly in mass nutrition, and at home tomatoes will also play the role of a color fixer, and their taste is just sour; of course, sour cream in borscht cannot be replaced by anything in terms of consistency, color, and according to taste, of course, different housewives prepare beets for borscht in their own way, as well as the percentage combination of vegetables, some like it thick, some don’t, but according to the classics - it should be thick and rich, in a good broth. Yes, Ukrainian borscht cannot be repeated by either the Chinese or the African)))

Olga

02.09.2023

5

The fact of the matter is that I often come across recipes for “Ukrainian” borscht, which in the photo turns out to be bright raspberry in color. And they put vinegar there precisely to preserve the beetroot color. Of course, as many housewives as there are, there are so many recipes, but the correct Ukrainian borscht is scarlet, the color is given by the tomatoes (paste), and the beets are only for taste, they do not play the main role, this is not beetroot soup.

Olga

02.09.2023

5

Yes, Shura, I completely agree about the thickness and richness, so 300 g of meat for a soup set for 10 servings of borscht is also not my option. I most often cook a “light” version of borscht with chicken, make a rich broth from homemade chicken or from a decent amount of legs, then this selected meat, without bones and cartilage, goes into borscht. But if you’re going to do it right, you need good beef, not a soup set, but “clean” meat, which is cut into appetizing large pieces. Or pork ribs. It turns out, of course, very high in calories, but this is real Ukrainian cuisine - generous, satisfying, which you can’t tear yourself away from)))