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
- 1 Onion
- 1 Garlic clove
- 1 Carrot Roughly chopped
- 1 Red bell pepper Chopped
- 20 g Olive oil
- 100 g Diced ham
- 60 g Tomato paste
- 400 g Potatoes Diced
- 300 g Beef stew meat Alternatively pork shoulder or chicken breast, cut into bite-sized pieces
- 2 cube Beef broth base Sufficient for 0.5 liters of water each (e.g., 2 tubs beef broth concentrate)
- 900 g Water
- 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:
- Peel and quarter the onion. Peel and halve the garlic.
- Wash, dry, and seed the bell pepper, then chop into large chunks. Peel the carrot and cut into large chunks as well.
- Peel and dice the potatoes. Cut the beef stew meat into smaller bite-sized pieces if needed.
- Remove the tough outer leaves from the cabbage and roughly chop.
Instructions:
- First, 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.
- Next, 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.
- Add the bell pepper and carrot, then chop for 4 sec / speed 5. Scrape down the sides again.
- Add the olive oil and diced ham, mix briefly with the spatula, and sauté for 5 min / 120°C / reverse mode / speed 1.
- Now 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 / reverse mode / gentle stir setting. After 15–20 minutes, pause briefly to give everything a good stir with the spatula, then continue cooking.
- Finally, add the dill, parsley, salt, pepper, and sugar, and cook for a final 5 min / 100°C / reverse mode / gentle stir setting. (Test the meat for tenderness!)
- Garnish 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!
