Borscht with sour cream
A hearty Ukrainian borscht with beetroot and beef, often made for a family lunch.
Ingredients
- beetroot 2 pcs
- white cabbage 300 g
- potatoes 3 pcs
- carrot 1 pc
- onion 1 pc
- tomato paste 2 tbsp
- sour cream 18% 200 g
- beef 500 g
We add only what we sell. The rest is up to you.
Method
- Boil the beef in salted water until tender, then strain the broth.
- Shred the cabbage, cut the potatoes into cubes and add them to the broth.
- Grate the beetroot and carrot, chop the onion, and sauté the vegetables with tomato paste in a pan.
- Add the sautéed vegetables to the pot with the broth and vegetables, and cook until everything is tender.
- Season the borscht with salt and pepper to taste.
- Ladle the borscht into bowls and top each serving with sour cream.
