Borscht with Garlic and Herbs
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Borscht with garlic and herbs
Ingredients
- Beetroot - 4.2 oz
- Chicken Broth - 27 fl oz
- Veal Tenderloin - 4.2 oz
- Potato - 2.8 oz
- White Cabbage - 4.2 oz
- Carrot - 1.2 oz
- Onion - 1.2 oz
- Garlic - 1 clove
- Parsley - 0.2 oz
- Bay leaf - 2 pieces
- Passata Tomato Sauce - 0.5 oz
- Sugar - 0.4 oz
- Champagne Vinegar - 0 fl oz
Step by Step guide
Step 1
Wash and peel the beets, then slice them into thin strips. Add tomato paste, sugar, and sauté in sunflower oil over moderate heat for 5 minutes.
Step 2
Add 100 grams of broth and vinegar, then simmer with the lid on over low heat for 15 minutes.
Step 3
Heat the remaining broth, add the meat, and simmer over medium heat, skimming off any foam that forms.
Step 4
Clean and julienne the cabbage, carrot, and onion, and cut the potato into sticks.
Step 5
Add the cabbage to the meat; sauté the carrots and onions in sunflower oil until golden brown, then add them to the soup; add the potatoes and simmer on medium heat for another 15 minutes.
Step 6
Ten minutes before the soup base is ready, add a bay leaf and some pepper; remove the meat from the soup and cut it into 1 cm wide strips, then return it to the soup.
Step 7
Add the beetroot to the soup base, stir well, then add the finely chopped garlic and parsley. Season with salt, ladle into bowls, and serve.
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