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Borscht as in kindergarten on meat broth

Kindergarten-Style Borscht on Meat Broth

A delicious, hearty soup for your lunch table. Nobody can resist a good bowl of borscht—but a kid-friendly version shouldn't be as thick and heavy as the kind we're used to. That's why we build it on a lighter broth made with meat on the bone.

Julia M.

Recipe author

Borscht as in kindergarten on meat broth

Composition / ingredients

Servings:

Pork (on the bone)

700

Water

2.5

Onion

Carrot

Potatoes

Cabbage

200

Beets

250

Sugar

Tomato paste

Salt

Bay leaf

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 36 % 4 g

Carbohydrates 36 % 4 g

64 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

To make the broth, simmer the meat on the bone for about 2 hours. Then lift the meat out of the broth and pull it apart by hand, separating it from the bones. Strain the broth so no little bones slip through, then return it to the heat. Add the pulled meat back into the broth.
Step 2:

Finely shred the fresh cabbage.
Step 3:

Add the cabbage to the broth.
Step 4:

Next, add the peeled and diced potatoes. Let everything cook together over low heat.
Step 5:

While the cabbage and potatoes cook, peel and rinse the onion and carrot. Finely chop the onion with a sharp knife and grate the carrot on the medium holes of a box grater.
Step 6:

Pour a little vegetable oil into a hot skillet and sauté the chopped onion and carrot for 2–3 minutes. Then stir this sauté into the pot of broth.
Step 7:

Peel and rinse the beets. Grate them on the large holes of a box grater and sauté in a skillet with a little vegetable oil. Stir often as they cook so the beets don't scorch.
Step 8:

After 3–5 minutes the beets will shrink a little. Add the sugar and tomato paste, stir well, and let them cook for another couple of minutes.
Step 9:

Now stir the sautéed beets into the pot. Add the bay leaf and salt to taste, and mix well. Bring it just to the first signs of a simmer, then turn it off right away. Never let the borscht come to a full boil—it will lose its rich red color. Cover and let it rest for 20–30 minutes so the flavors come together. Serve the borscht hot with a spoonful of sour cream stirred into each bowl. Enjoy!

Borscht made for kids should be free of bones and big chunks of meat, so pay special attention to that step. I also like to cut the vegetables a little smaller so they're easier for little ones to eat. Borscht is usually served with sour cream, but for yourself you can stir in some garlic and serve it with salt-cured pork fat (salo) on the side. It's so good!