Borscht with Beef and Dill
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Ingredients
- 400 g braising beef
- 500 g raw beetroot
- 300 g white cabbage
- 2 carrots
- 1 onion
- 900 ml beef stock
- 100 ml soured cream
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 324 kcal
- Protein
- 26.2 g
- Carbohydrate
- 19.9 g
- of which sugars
- 17.8 g
- Fat
- 14 g
- of which saturates
- 6.4 g
- Fibre
- 6.8 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced braising beef in a large pot for 6-8 minutes, then add the beef stock, cover and simmer for 45 minutes until nearly tender.
- 2
Peel and coarsely grate the beetroot and carrots, and shred the cabbage.
- 3
Fry the chopped onion in a splash of oil for 3-4 minutes, then add to the pot with the grated beetroot and carrots and the shredded cabbage.
- 4
Simmer for 20-25 minutes more until the vegetables and beef are tender.
- 5
Ladle into bowls, top each with a spoonful of soured cream and scatter with the chopped dill.
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