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A delicious beet soup for dinner
Borsch or beetroot soup is a typical soup of Ukrainian cuisine, which is rich in nutrients. Therefore, it can be a perfect option to prepare for your family and offer a highly nutritious and delicious dinner or lunch.
This soup is prepared not only in Ukraine, but also in all Slavic countries.
Next, we will explain how to make it in a simple way and in a few steps.
Ingredients
For the broth
500 to 600 grams of meat with bones (beef and pork ribs)
1 onion.
1 bay leaf.
10 black peppercorns
Salt to taste.
For the beet stir-fry
One medium onion.
150 grams of carrot.
500 grams of fresh beets.
80 grams of red peppers.
2 tomatoes
A tablespoon and a half of tomato paste.
300 milliliters of water.
For the borsch
2 liters of sautéed beet broth.
200 grams of potatoes.
200 grams of cabbage.
1 clove garlic.
1 bunch of parsley and dill
Half a tablespoon of vinegar.
Salt to taste.
Ground black pepper to taste
Steps for making beetroot soup
Preparation of the broth
In a saucepan or pot large enough, place the rib of beef, pork, and then pour enough water, so that it covers the ribs.
Place the pot or saucepan over high heat until it comes to a boil.
When the broth begins to boil, remove any impurities. That is, the traces of fat floating on the surface. The broth should be as clean as possible.
Add the whole onion, peeled, to the broth. However, it is essential that you do not remove the stem of the onion so that the onion does not crumble.
Add the bay leaves and whole black pepper to the pot.
Finally, add salt to taste and stir well to blend.
Lower the heat to low to simmer very slowly.
Cover the pot halfway and let it cook for about 4 hours.
Preparation of the sofrito
Cut the onion into small squares. Remember that being a soup, the ideal is that the onion is not in whole pieces.
Cut the carrot into small sticks, to give the broth more color.
Likewise, proceed to cut the tomatoes into small squares. These do not need to be peeled, but if you like you can remove the skin by heating in the oven or microwave.
Cut the pepper into long strips.
Remove the leaves and root from the beets, followed by the skin. Then cut it into long sticks so that they add color to the soup.
In a skillet over medium heat, pour the oil and wait for it to heat up.
Once the oil is hot, add the onions and wait for them to brown a bit, sautéing them a bit in the process.
Add the carrots to the onion and stir a little for a couple of minutes.
Also add the beets to the pan and continue sautéing for another minute.
Add the diced tomatoes to the skillet, followed by two tablespoons of tomato paste. Mix the ingredients well. In case you don't have concentrated tomatoes, you can use 3 tablespoons of tomato sauce.
Add 300 milliliters of water to the pan and when it starts to boil, lower the heat to low and let all of this cook for 50 minutes to an hour.
Making the borsch
Take the broth that you have made with the pork and beef ribs, and remove from the heat after the aforementioned time.
Remove the whole onion that was in the broth and discard it, as you will not need it anymore.
Also remove the ribs and reserve them on a plate.
Scoop out the bay leaves and whole peppercorns and discard them.
When the meat has cooled a bit, separate the meat from the bones and reserve the meat.
Cut the meat into pieces small enough to fit in one bite.
Add the minced meat to the broth.
Julienne cabbage, but you can also use plain cabbage.
Chop a large enough potato or two small ones into small squares.
Place the broth with the meat on the stove over medium heat and wait until it comes to a boil. Once it comes to a boil, add the cabbage.
Wait 5 minutes for the cabbage to cook and then add the potato and wait for it to cook for 10 more minutes.
After ten minutes, add the sauce, after it is ready.
Add a little more water to correct the thickness of the soup.
Stir a little while it cooks so that everything is integrated and rectify that the soup is getting thick.
Cook 5 more minutes and finely chop the garlic cloves, parsley and dill.
After 5 minutes, remove the soup from the heat and add the parsley, dill, and minced garlic.
Sprinkle with a little ground black pepper and stir a little.
Rectify the soup with salt and add half a tablespoon of vinegar.
Cover the pot and wait at least 15 minutes before serving.
Beet soup or borsch is a type of soup rich in nutrients and delicious, which is perfect for a different dinner or lunch.
The end result of this soup is basically a cream that perfectly combines the flavor of vegetables and pork and beef.
That is why we invite you to try to make this recipe at home and pleasantly surprise your family with its extraordinary flavor.
