Russian Cabbage and Beet Soup (Borscht)
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 55 mins
- Yields 6 to 8 servings
Preparation
What You Need
1 can (14 oz/398 mL) beets
2 tbsp (30 mL) butter
1 Spanish onion, chopped
2 garlic cloves, finely chopped
1 1/2 cup (375 mL) grated white cabbage
1 lb (500 g) boneless blade steak, fat trimmed and diced
2 tbsp (30 mL) horseradish sauce
4 tbsp (60 mL) tomato paste
1 cup (250 mL) water
4 cups (1 L) beef broth
1 tbsp (15 mL) granulated
1 tsp (5 mL) dried marjoram
Salt and pepper
Sour cream
Instructions
Drain beets and reserve juice. Dice beets and set aside. In large saucepan, sauté onion, garlic, cabbage, steak and horseradish in butter for 10 minutes, stirring frequently.
Stir in beets, reserved juice, tomato paste, water and beef broth. Bring to boil. Add marjoram and sugar. Mix well and season to taste with salt and pepper. Reduce heat, cover and simmer for 45 minutes. Serve immediately and garnish with sour cream.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 167 calories
Proteins: 15 g
Carbohydrates: 10 g
Fat: 8 g
Calcium: 44 mg (4 % Recommended Daily Intake)
Fibre: 1.5 g
Sodium: 588 mg
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