Student Borscht
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
The meat can be almost any kind, and the tomatoes can be added fresh instead of stewed.
Ingredients
- Beef - 10.6 oz
- White Cabbage - 17.6 oz
- Potato - 1 piece
- Carrot - 1 piece
- Onion - ½ head
- Dried parsnip - 3 tablespoons
- Butter - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Potato - 2 pieces
- Passata Tomato Sauce - 4 tablespoons
- Egg white - 1 piece
Step by Step guide
Step 1
Grate the carrot on a medium grater. Chop half of the onion not too finely. Slice the cabbage and tomato. Pour 200 ml of water over the vegetables and add 2 tablespoons of tomato paste. Season with salt, pepper, and add dill (a heaping tablespoon). Simmer for about 15–20 minutes.
Step 2
In a 4-liter pot, pour in 3 liters of water, bring to a boil, add the chopped potatoes and 10 pieces of meat.
Step 3
Add the stewed vegetables to the boiling water. Add 1 tablespoon of butter, 2 tablespoons of tomato paste, and 2 tablespoons of dill. Gradually pour in the egg white. Season with salt and pepper. Reduce the heat to medium. Cook for 15–20 minutes.
Step 4
Bring to a boil again and after 2–3 minutes, remove from heat.
Step 5
It is advisable to let the borscht steep. Serve with sour cream (to taste) and dill.
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