Beef borscht

Name: Beef borscht
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 400 g Beef; 2 pcs Beetroot; 300 g White cabbage; 2 pcs Potato; 1 pcs Carrot; 1 pcs Onion; 2 tbsp Tomato paste; 1 tbsp Sunflower oil; 5 tbsp Sour cream 15%; 10 g Dill; Salt, to taste

Proper borscht on a beef broth — five lunches' worth.

Per serving: 332 kcal
Time: 90 min
Servings: 5

Protein, fat and carbs per serving

Protein: 20 g 24% of calories
Fat: 17 g 46% of calories
Carbs: 25 g 30% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

Add to my menu

Ingredients

for 5 servings

Beef 400 g
Beetroot 2 pcs
White cabbage 300 g
Potato 2 pcs
Carrot 1 pcs
Onion 1 pcs
Tomato paste 2 tbsp
Sunflower oil 1 tbsp
Sour cream 15% optional 5 tbsp
Dill 10 g
Salt to taste

Method

Cover the beef with 2.5 l water, bring to a boil, skim and simmer for 1 hour.
Meanwhile grate the beetroot and carrot and chop the onion; fry in oil for 5 minutes, add the tomato paste and simmer for 10 minutes.
Take out the meat and chop it. Add the diced potatoes to the broth and, after 10 minutes, the shredded cabbage.
After 5 minutes add the fried vegetables and the meat, season and cook 5 more minutes. Serve with sour cream and dill.