Hot Soup
Japanese Miso Tofu Soup
Miso tofu soup is a light broth with savoury fermented miso, delicate tofu and wakame. The dashi provides the foundation; the miso is dissolved…
Hot Soup
Beetroot Borscht
This beef borscht combines beetroot, cabbage and root vegetables in a savoury beef broth. Beetroot gives colour and earthy sweetness, while vinegar balances the finish. Beef shin needs a longer tenderising stage than the vegetables.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield6 servings
Professional Chef Notes
Use similarly cut beetroot and carrot strips and separate the beef’s preparation from ready-to-eat garnishes. Tomato paste adds depth. Sour cream is a serving option and changes the dairy content of the final bowl.
Tenderise beef as directed before completing the quicker vegetable stages. Simmer gently and add vinegar at the planned point. Taste the natural beetroot sweetness before deciding how much of the listed sugar is needed.
Tough beef needs more moist cooking before finishing the vegetables. Overcooked cabbage loses its pleasant bite. If the soup is too sweet, adjust vinegar gradually rather than adding large amounts of salt.
About This Recipe
This beef borscht combines beetroot, cabbage and root vegetables in a savoury beef broth. Beetroot gives colour and earthy sweetness, while vinegar balances the finish. Beef shin needs a longer tenderising stage than the vegetables.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Fine sieve
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Simmer beef shin in stock with bay for about 1½–2 hours until fork-tender, skimming regularly; remove and shred.
- Flavour base: Sauté onion and carrot in the oil, add tomato paste, then cook until the paste darkens slightly.
- Main cook: Add beetroot with vinegar and sugar and cook covered for 10 minutes to set colour.
- Simmer and check: Combine with strained broth and potato, simmer 15 minutes, then add cabbage for 8 minutes.
- Texture and balance: Return shredded beef, adjust sweet-sour balance and rest off heat for 15 minutes.
- Finish and serve: Serve hot with dill and sour cream, keeping the beet-red broth vivid.
Chef Notes & Tips
Vinegar added with beetroot protects the red colour and balances earthy sweetness.
Ingredient choices: Use similarly cut beetroot and carrot strips and separate the beef’s preparation from ready-to-eat garnishes. Tomato paste adds depth. Sour cream is a serving option and changes the dairy content of the final bowl.
Cooking control: Tenderise beef as directed before completing the quicker vegetable stages. Simmer gently and add vinegar at the planned point. Taste the natural beetroot sweetness before deciding how much of the listed sugar is needed.
If something goes wrong: Tough beef needs more moist cooking before finishing the vegetables. Overcooked cabbage loses its pleasant bite. If the soup is too sweet, adjust vinegar gradually rather than adding large amounts of salt.
Ingredient Substitutions
- ↔ Use white beans and vegetable stock for a meat-free version.
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve with dill and optional sour cream separately or as a small spoonful. Include both meat and vegetables in every portion.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Hot Soup
Hot Soup
Nepali Gundruk Jhol Soup
Gundruk jhol is a tangy broth in which fermented greens provide the main character. A small amount of cooked soybean adds texture without turning…
Hot Soup
Nepali Aloo Tama Soup
This aloo tama soup is a lighter, broth-focused version of potato, fermented bamboo and black-eyed peas. The bamboo contributes sour aroma, while potato gives…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.