Medel
Borsch
A magnificent Eastern European soup where tender beef sinks into a deep crimson broth enriched with earthy beetroot, sweet prunes, and tangy tomatoes—each spoonful a warming balance of savory, slightly sweet, and herbaceous notes, crowned with a cloud of crème fraîche and fresh dill.
⏱️210 min
🍽️4 portioner
3.0
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⏱️ Äggklocka
- 1Place beef shin, 1 whole onion, bay leaf, and 2 litres of lightly salted cold water in a large saucepan. Bring to a simmer over low heat and cook for 1.5–3 hours until the beef is very tender and falls apart easily. Skim off impurities with a spoon as they rise. Remove and discard the whole onion. Break larger beef pieces into smaller chunks, leaving them in the broth.
- 2Peel and dice potatoes. Add to the broth, season with salt and pepper, and cook for 10–15 minutes until tender.
- 3While potatoes cook, heat sunflower oil in a large, deep frying pan over medium heat. Add diced onion and carrot, stirring occasionally, until the carrot softens and begins to caramelize (about 8–10 minutes).
- 4Add diced beetroot and cook for 5 minutes, stirring occasionally. Add diced red pepper and cook for 2 minutes. Add tinned tomatoes and prunes, stir well, increase heat, and simmer for 2–3 minutes to reduce slightly. Transfer the entire mixture to the beef broth.
- 5Add shredded cabbage and kidney beans. Simmer for 7–10 minutes until the cabbage is tender.
- 6Serve hot with a dollop of crème fraîche, chopped fresh dill, and crusty bread on the side.
- 7step 4
- 8Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.