Borsch is a staple in Eastern and Central European cuisines and has been a part of Slavic tradition for centuries. This well-known beet soup is rich in fiber, vitamin C, biotin, calcium, magnesium, potassium and iron. Its antioxidant and anti-inflammatory features as well as the low calorie benefit make it the perfect choice for health-conscious connoisseurs who are striving for a light diet and lifestyle. The soup’s vibrant ruby red color is another inviting reason to add it to your regular comfort dishes.
Ingredients
1 lb beef shank
1 tablespoon salt
2 big beets
2 large potatoes
1 can (230 g) tomato paste
1 lemon (alternatively vinegar)
1 cabbage (small)
pepper as needed
How to make Borsch (easy recipe for beginners)
- In a large pot, bring 160 ounces (4.5 liters) of water, 1 lb beef shank, 1 tbsp salt and 2 unpeeled beets to a boil. Cook at low temperature for 1 hour.
- Take out the beets, let them cool down and peel off the skin while the beets are still warm.
- Grate the beets using a manual grater or food processor. (Grated beets should have a diameter of approx. 5 mm for an appealing look).
- Peel raw potatoes and cut them into even, bite-size cubes.
- Cut the cabbage into even, bite-size squares.
- Add grated beets and cut potatoes to the boiling stew.
- Add tomato paste.
- Stir in lemon juice.
- Add cut cabbage.
- Add seasoning as needed (salt and pepper).
- Boil stew for another hour at low temperature.
Serve with a tablespoon of sour cream and fresh garlic dipped in salt on the side!
Health benefits of beets: https://www.webmd.com/diet/health-benefits-beetroot