Spoil the Son in Law Borshch
Indulge in the bold, vibrant flavors of "Spoil the Son in Law Borshch," a hearty Ukrainian beet soup designed to leave a lasting impression. Featuring a rich beef broth as its base, this comforting dish is layered with tender chunks of beef, earthy beets, sweet carrots, and creamy potatoes, enhanced by the fresh crunch of shredded cabbage. The secret to its irresistible flavor is a combination of tomato paste, vinegar to preserve the beets' signature ruby hue, and aromatic garlic and dill. Slow-simmered to perfection, this traditional borshch offers depth and warmth in every spoonful. Perfect for family gatherings or impressing special guests, serve it piping hot with a dollop of sour cream and a sprinkle of fresh dill for a stunning presentation. Whether you're new to borshch or a lifelong fan, this recipe is guaranteed to delight with its authentic taste and satisfying heartiness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef chuck
- 2 liters water
- 2 medium beets
- 2 medium carrots
- 3 medium potatoes
- 300 grams white cabbage
- 1 large onion
- 3 tablespoons tomato paste
- 3 cloves garlic
- 2 pieces bay leaves
- 3 tablespoons vegetable oil
- 1 tablespoon vinegar
- 10 grams dill (fresh)
- 1 to taste salt
- 1 to taste black pepper
- 1 for serving sour cream
Instructions
1. Begin by preparing the beef stock. Place the beef chuck in a large pot and cover it with 2 liters of water. Bring to a boil over medium heat, then reduce to a simmer.
2. Skim off any foam that forms on the surface to keep the broth clear. Add the bay leaves and a generous pinch of salt. Let the beef cook for around 60-90 minutes, or until tender.
3. While the beef is cooking, peel and grate the beets and carrots. Finely chop the onion and mince the garlic. Shred the cabbage and peel and dice the potatoes into bite-sized pieces.
4. In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent. Stir in the grated carrots and beets, cooking for 5-7 minutes until softened.
5. Add the tomato paste to the skillet and mix well. Pour in the vinegar to preserve the vivid beet color and let everything simmer for another 2-3 minutes. Set this vegetable mixture aside.
6. Once the beef is tender, remove it from the pot and cut it into bite-sized pieces. Return the beef to the pot.
7. Add the diced potatoes to the stock and cook for 5-7 minutes. Then add the shredded cabbage and continue cooking for 10 more minutes.
8. Stir in the sautéed beet and carrot mixture. Mince the garlic and add it to the pot. Simmer the borshch for another 10-15 minutes, adjusting the seasoning with salt and black pepper as needed.
9. Remove the pot from the heat and sprinkle the freshly chopped dill on top. Let the borshch rest for 10 minutes to allow the flavors to meld.
10. Serve hot with a dollop of sour cream and a sprinkle of extra dill for garnish. Enjoy this comforting bowl of 'Spoil the Son in Law Borshch'!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 24.1 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 435 mg | 33% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
