Beetroot soup with beef
Beetroot and beef borscht: A taste journey into the heart of culinary tradition
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Number of servings: 5
When it comes to dishes that warm our souls and remind us of family meals, beetroot and beef borscht is definitely on the list of favorites. This recipe is not just a simple dish, but a story about tradition, flavor, and warmth. With a mix of simple ingredients and a cooking technique that preserves the essence of each element, you will transform an ordinary day into a celebration of flavors.
Necessary ingredients:
- 500 g beef (choose a suitable piece for boiling, such as shank or shoulder)
- 600 g red beetroot (preferably fresh, not canned)
- 125 g onion (preferably white or yellow)
- 100 g carrots (for a sweet taste and pleasant texture)
- 100 g celery root (this will add a subtle fragrance)
- 30 ml oil (sunflower oil is a good choice)
- 100 g yogurt (to add a creamy note)
- 750 ml borscht (you can use store-bought or homemade borscht)
- Salt to taste (I recommend using sea salt)
- 2 MAGGI beef cubes (for an extra flavor boost)
Step by step:
1. Preparing the meat: Start by cleaning the meat of any membranes, then wash it well under cold running water. Cut the meat into 5 equal pieces. This will help with even and quick boiling.
2. Cleaning the vegetables: The red beetroot is the star of this recipe. Peel the beetroot, wash it, and cut 400 g into thin strips, while grating the remaining 200 g finely. This combination of textures will add interest to the borscht. The onion, carrots, and celery should be peeled, washed, and cut into very thin strips. These vegetables will contribute to the sweetness and aroma of the borscht.
3. Boiling the meat: In a large pot, add 1.5 liters of water and the meat. Season with salt and let it boil over medium heat. Don’t forget to remove the foam that forms on the surface for a clearer borscht.
4. Adding the vegetables: Once the meat is halfway cooked, add the onion, carrots, celery, and MAGGI cubes. Continue boiling for about 30 minutes until the meat becomes tender.
5. Stewing the beetroot: In a frying pan, heat the oil and add the sliced beetroot. Sauté on low heat for 10 minutes. This step will intensify the flavors and maintain the vibrant color of the beetroot.
6. Finishing the borscht: After the meat and vegetables have boiled, add the beetroot to the pot with borscht. Squeeze the juice from the grated beetroot and add it to the pot. This step will add a note of freshness and a deep flavor. Add the borscht and let it boil for another 5 minutes. Taste and adjust the salt if necessary.
7. Serving: The beetroot and beef borscht is served hot. Add a splash of yogurt and a few drops of beetroot juice for a special touch. You can also add a slice of fresh bread on the side for a complete meal.
Tips and tricks:
- Choose fresh beetroot: This is key for a vibrant taste. Avoid canned beetroot, which may have a less pleasant taste.
- Borscht: If you have time, try making borscht at home from mineral water and wheat bran. This will add a special depth to the flavor.
- A personal touch: You can add a few leaves of fresh lovage or dill before serving to enhance the flavors.
- Variations: Instead of beef, you can use pork or chicken, adjusting the cooking time according to the type of meat chosen.
Nutritional benefits:
The beetroot and beef borscht is not only tasty but also healthy. Beetroot is rich in antioxidants, vitamins A and C, and essential minerals such as potassium. Beef provides high-quality protein, contributing to muscle mass development and health maintenance.
Frequently asked questions:
1. Can I use canned beetroot?
It is better to use fresh beetroot for a better taste and pleasant texture.
2. Can the borscht with beetroot be frozen?
Yes, the borscht can be frozen, but it is recommended to keep the texture and flavors by freezing the meat and vegetables separately.
3. What type of yogurt should I use?
A natural, lower-fat yogurt will provide a note of freshness. You can also try Greek yogurt for a creamier texture.
Combine this borscht with a fresh cabbage salad and a refreshing drink, such as fruit compote, for a perfect meal. It may even remind you of childhood, of Sunday family meals, where every bite was full of stories and joy. The beetroot and beef borscht is more than just a recipe – it is a tradition, a memory, a shared joy. Enjoy it with your loved ones and let it become part of your culinary story.
Ingredients: For 5 servings: beef - 500 g, red beet - 600 g, onion - 125 g, carrots - 100 g, celery root - 100 g, oil - 30 ml, yogurt - 100 g, broth - 750 ml, salt to taste, 2 MAGGI beef cubes.
