Deli-style Borscht Soup with Beans and Beetroot

Name: Deli-style Borscht Soup with Beans and Beetroot
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Beef (shoulder or cut of your choice); 2 clove Garlic; 3 Beetroot; 200 ml ＊Onion; 200 ml ＊Carrot; 200 ml ＊Celery; 200 ml ＊Potatoes; 200 ml ＊Cabbage; 100 ml Tinned beans; 2 rashers Bacon; 100 ml Tinned chopped tomatoes; 800 ml or more Stock (preferably beef bouillon); 1 Bay leaf; 1 Salt and pepper

cookpad.japan @cookpad_jp

This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.

The meat and vegetables are to be cut into small pieces so they can easily be eaten using a spoon.
*Use sour cream or yoghurt to balance the sweetness of the beetroot.
The soup tastes better after letting the flavors blend overnight. Recipe by Cookie shiasu

This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.

cookpad.japan @cookpad_jp

This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.

Saved

Ingredients

4 servings

150 gramsBeef (shoulder or cut of your choice)
2 cloveGarlic
3Beetroot
200 ml＊Onion
200 ml＊Carrot
200 ml＊Celery
200 ml＊Potatoes
200 ml＊Cabbage
100 mlTinned beans
2rashers Bacon
100 mlTinned chopped tomatoes
800 mlor more Stock (preferably beef bouillon)
1Bay leaf
1Salt and pepper

Saved

Steps

1

Cook the beetroot without removing the skin. Peel the skin after cooking. When peeling, it's best to use gloves, otherwise your hands will become red.
2

Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180°C/350°F for about 30 minutes.
3

Peel the vegetables. Cut the beetroot, the ＊ vegetables, and beef into 1-cm cubes. Chop the bacon into small pieces.
4

Put the beef and garlic in a pot and cover with water. Cook over medium heat and bring to a boil. Skim off any scum that rises.
5

Add the vegetables from Step 2, the bacon, tinned tomatoes, beans, and stock and continue to cook. Skim off the scum, then add the bay leaf. Cover with a lid and cook slowly over low-medium heat.
6

Season with salt and pepper to taste after the vegetables become tender. Ladle the soup into serving dishes and top with sour cream or drained yoghurt.
7

Use your choice of beans.
8

These are my favourite chicken and beef bouillon concentrates. I used beef this time.