Hot beef borscht

Chef Rudo Kandiero

FEW dishes are more delicious than a soup made by combining fresh, seasonal ingredients in a saucepan with a handful of herbs.

Add a cup or two of stock or wine, then simmer until the aroma is irresistible.

No difficult techniques are required in making soup.

This week’s recipe is hot beef borscht, which serves four people and takes approximately two and three-quarter hours to prepare and cook.

This beetroot-based soup, enriched with tender beef, is both satisfying and filling, offering a rich and flavourful sweet-and-sour taste.

Its blend of vegetables, lean protein and flavourful spices provides numerous health benefits. Beetroot, the main ingredient, is packed with antioxidants that help protect cells from damage, reduce inflammation and lower the risk of chronic diseases.

Fibre-rich vegetables like beetroot, cabbage and carrots can help regulate bowel movements, prevent constipation and support the growth of beneficial gut bacteria. This soup also supports healthy skin and reduces the risk of anaemia.

Overall, beef borscht is a nutrient-dense and comforting soup with numerous health benefits, making it an excellent addition to a balanced diet.

Ingredients

500g beef shin cut into large pieces;

500g beetroot;

One onion, finely chopped;

One carrot cut into short strips;

One parsnip cut into short strips;

One cup cabbage, shredded finely;

Dill/parsley;

Cream/cream cheese

Method

1. Place the meat in a large pot with four cups of water and slowly bring to a boil.

Reduce the heat, cover and simmer for one hour, removing any scum that rises to the top.

2. Remove the stems from the beetroot, rub with oil and wrap in foil. Roast or boil until tender.
3. Once cool, peel the beetroot and grate.
4. Remove the meat from the stock and allow it to cool. Pull the meat from the bones and cut it into small cubes. Skim any fat from the stock.
5. Return the meat to the stock and add the onion, carrot, parsnip and grated beetroot. Bring to a boil and simmer for 45 minutes.
6. Add the cabbage, stir and simmer for a further 15 minutes. Add salt and pepper to taste and serve hot.
7. Borscht is delicious when served with sour cream and chives. It can be served with bread as a main meal.

Food safety guidelines

Wash hands frequently, before, during and after handling raw ingredients.

Ensure beets and vegetables are cooked until tender to prevent foodborne illness.

Cook meat to an internal temperature of at least 74°C (165°F).

Hot borscht can be kept covered and refrigerated for up to four days or frozen for up to one month.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.