Borscht with Beef and Nigella

6 SERVINGS

Majstrštyk

Buy all ingredients right below the recipe

INGREDIENTS

600 g beef ribs with bone
1 carrot
200 g celery
4 whole allspice berries
4 whole black peppercorns
2 bay leaves
1 tablespoon sunflower oil
2 teaspoons salt

INGREDIENTS FOR THE SOUP

10 g butter
1 tablespoon sunflower oil
1 onion
300 g red beetroot (1 piece)
2 small carrots
200 g celery
¼ head of cabbage
½ can of chopped tomatoes
1 tablespoon tomato paste
1 potato
1 lemon
1 sour cream
2 teaspoons nigella
Salt
Ground pepper
Fresh dill

INSTRUCTIONS

1
For the broth, clean the carrot and celery and cut them into cubes or grate them on a coarse grater. In a larger pot, sauté the vegetables. Add the meat and brown it on all sides. Add the spices, salt, and pour in 1.5 liters of water. Cook the broth in a slow cooker for 7 hours or until the meat can be easily separated from the bone and shredded with a fork.
2
Strain the broth through a cloth or a very fine sieve. Shred the meat into smaller pieces with forks.
3
For the soup, clean the vegetables. Finely chop the onion. Cut the beetroot, carrot, and celery into small cubes of the same size. Slice the cabbage into strips. Heat the oil with butter and sauté the onion over low heat, then add the prepared vegetables and sauté for a few minutes. Pour in the broth, add the tomato paste, chopped tomatoes, and nigella. Cook until the vegetables are tender. Thicken with finely grated potato. Cook for a little longer and season with salt, ground pepper, and juice from half a lemon. Serve with sour cream and dill.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!