Borscht
A delicious combination of tender veggies, hearty meat, and warm spices that will completely enchant you with its unique, cozy flavor!
Servings: 4
Calories: 284kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
- Schüssel
Zutaten
- 300 g Green cabbage Roughly chopped (approx. 10.5 oz)
- 1 Onion
- 1 Garlic clove
- 1 Carrot Roughly chopped
- 1 Red bell pepper Chopped
- 20 g Olive oil (approx. 0.5 oz)
- 100 g Diced ham (approx. 3.5 oz)
- 60 g Tomato paste (approx. 2 oz)
- 400 g Potatoes Diced (approx. 14 oz)
- 300 g Beef stew meat Alternatively pork shoulder or chicken breast, cut into bite-sized pieces (approx. 10.5 oz)
- 2 cube Beef broth base Sufficient for 0.5 liters of water each (e.g., 2 tubs beef broth concentrate)
- 900 g Water (approx. 31.5 oz)
- 2 Bay leaves
- 1 tbsp Dill, frozen or fresh
- 1 tbsp Parsley, frozen or fresh
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 tsp Sugar
To serve:
- etwas Sour cream Or crème fraîche and fresh herbs for serving
Zubereitung
Prep:
- 1 Onion, 1 Garlic clovePeel and quarter the onion. Peel and halve the garlic.
- 1 Carrot, 1 Red bell pepperWash, dry, and seed the bell pepper, then chop into large chunks. Peel the carrot and cut into large chunks as well.
- 400 g Potatoes, 300 g Beef stew meatPeel and dice the potatoes. Cut the beef stew meat into smaller bite-sized pieces if needed.
- 300 g Green cabbageRemove the tough outer leaves from the cabbage and roughly chop.
Instructions:
- 300 g Green cabbageFirst, add the green cabbage to the mixing bowl and chop for 2 sec / speed 5, inserting the spatula through the lid opening and moving it gently back and forth to help process. Set chopped cabbage aside in a separate bowl.
- 1 Onion, 1 Garlic cloveNext, add the onion and garlic to the mixing bowl and chop for 3 sec / speed 6. Scrape down the sides of the bowl with the spatula.
- 1 Carrot, 1 Red bell pepperAdd the bell pepper and carrot, then chop for 4 sec / speed 5. Scrape down the sides again.
- 20 g Olive oil, 100 g Diced hamAdd the olive oil and diced ham, mix briefly with the spatula, and sauté for 5 min / 120°C (250°F) / reverse mode / speed 1.
- 300 g Green cabbage, 60 g Tomato paste, 400 g Potatoes, 300 g Beef stew meat, 2 cube Beef broth base, 900 g Water, 2 Bay leavesNow add the tomato paste, diced potatoes, beef stew meat, beef broth base, water, bay leaves, and reserved cabbage to the mixing bowl. Bring to a boil for 35 min / 100°C (210°F) / reverse mode / gentle stir setting. After 15–20 minutes, pause briefly to give everything a good stir with the spatula, then continue cooking.
- 1 tbsp Dill, frozen or fresh, 1 tbsp Parsley, frozen or fresh, ¼ tsp Salt, ¼ tsp Black pepper, 1 tsp SugarFinally, add the dill, parsley, salt, pepper, and sugar, and cook for a final 5 min / 100°C (210°F) / reverse mode / gentle stir setting. (Test the meat for tenderness!)
- 1 tbsp Dill, frozen or fresh, 1 tbsp Parsley, frozen or fresh, etwas Sour creamGarnish with a scoop of sour cream or crème fraîche and fresh chopped parsley or dill, then serve warm!
Notes
- Many traditional borscht recipes call for beets, which make a wonderful addition here! Simply cut 200 g of red beets into small cubes and toss them into the mixing bowl right along with the potatoes.
- Borscht makes fantastic leftovers and keeps well for days—it actually tastes better and better as the rich flavors meld!
