Ukrainian · Lunch, Dinner

Ukrainian borscht with beef

Deep ruby beetroot and cabbage soup simmered with tender beef.

Calories

524 kcal

Protein

35 g

Carbs

59 g

Fat

16 g

Prep

15 min

Cook

45 min

Per serving, for one person.

• Gluten free
• Dairy free

Ingredients

• 120 g Stewing beef
• 200 g Beetroot
• 100 g Cabbage
• ¾ carrot Carrots
• 100 g Potatoes
• ½ onion Onion
• 60 g Chopped tomatoes (tinned)
• 1 clove Garlic
• ½ tbsp Vinegar
• ½ tbsp Sunflower oil
• 4 g Dill
• 150 ml Vegetable stock
• ¼ tsp Salt
• ½ tsp Black pepper

Method

1. Brown the beef in the oil for 5 minutes, add the onion and carrot and cook for 5 minutes.
2. Add the beetroot, tomatoes, stock and garlic, cover and simmer for 30 minutes until the beef is tender.
3. Add the cabbage and potato and simmer for a further 12 minutes until tender.
4. Stir in the vinegar, season with salt and pepper, and scatter with dill to serve.

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