Soup

Russian Beef Borscht

A rich broth with beets, cabbage, and potatoes; cooking the beets separately preserves their colour and balances acidity and sweetness.

What you’ll need

• bone-in beef: 1000 g
• beets: 600 g
• cabbage: 500 g
• potatoes: 600 g
• carrots: 250 g
• onion: 200 g
• tomato paste: 80 g
• water: 2500 ml
• vegetable oil: 45 ml
• garlic: 20 g
• 5% white vinegar: 30 ml
• sugar: 15 g
• bay leaves: 3 pcs
• fine salt: 16 g
• black pepper: 3 g

How to make it

1. Cover the beef with cold water, bring slowly almost to a boil, and skim thoroughly. Add the bay and half the salt and maintain the barest simmer for 75-100 minutes until the meat is tender.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.