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Ukrainian Borscht
Hoofdgerecht

Ukrainian Borscht

3 u 30 minVoor 6Nutri-Score B€€
van @jujumaoo37 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • beef bones (for roasting)Vlees1 kg
  • beef shanks (for roasting and boiling)Vlees800 g
  • celery stalk (chopped)Groente en fruit1 stuk
  • carrot (one chopped for stock, one shredded)Groente en fruit2 stukken
  • onion (chopped)Groente en fruit2 stukken
  • garlic (cloves)Groente en fruit10 stukken
  • bay leafKruiden en specerijen2 stukken
  • water (enough to fill the pot)Overig3 liter
  • salt (to taste)Kruiden en specerijen10 g
  • black pepper (to taste)Kruiden en specerijen3 g
  • beetroot (shredded)Groente en fruit1 stuk
  • cane vinegarVoorraadkast80 ml
  • oil (for sautéing)Voorraadkast30 ml
  • tomato pasteVoorraadkast30 g
  • potato (large, chopped into bite-sized chunks)Groente en fruit1 stuk
  • cabbage (sliced)Groente en fruit1 stuk
  • sugarVoorraadkast12 g
  • sour cream (for topping)Zuivel120 g
  • dill (chopped, for topping)Groente en fruit10 g

per portie

Voedingswaarden

375kcal

Koolhydraten
16 g
Eiwitten
29 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Braadpan
  • Koekenpan
  • Soeppan
  • Rasp
  • Soeplepel

stap voor stap

Bereiding

  1. Roast the beef bones and shanks

    • Place the beef bones and shanks on a tray.
    • Roast in the oven at 220 °C until well browned.
    Stap 1

  2. Simmer the beef stock

    • Transfer the roasted bones and shanks to a dutch oven or deep pot.
    • Add the chopped celery, carrot, onion, garlic and bay leaves.
    • Cover with water, season with salt and pepper and simmer.
    Stap 2

  3. Shred the vegetables

    • Shred the carrot and beetroot and set aside.
    Stap 3

  4. Sauté the beetroot mixture

    • Sauté the onion in hot oil until softened.
    • Add the beetroot and carrot and cook briefly.
    • Stir in the vinegar and tomato paste.
    Stap 4

  5. Assemble the borscht

    • Pour the beef stock into a separate pot.
    • Add the potatoes, boiled beef slices and cabbage.
    • Ladle in the beetroot mixture and season with sugar and pepper.
    Stap 5

  6. Serve

    • Serve with a dollop of sour cream and chopped dill.
    Stap 6
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