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Classic Beef Borscht with Beets and Tomato Paste

A hearty red beef borscht with beets and garlic. Classic beef borscht is made in a big batch so there's enough to have for lunch over 2–3 days. This is exactly the kind of dish that tastes even better on the second day, once it's had time to steep. Beef borscht doesn't call for sautéing the vegetables—it's enough to simmer them in the broth. There's no need to add oil, since the beef broth makes the borscht plenty rich. And classic borscht is served with sour cream.

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Classic beef borscht with beetroot and tomato paste
Classic beef borscht with beetroot and tomato paste
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 3 g
Fats 13 % 1 g
Carbohydrates 50 % 4 g
33 kcal
GI: 75 / 0 / 25
    1. Wash the beef, put it in a pot, cover with water, and bring it to a boil. As soon as the water and meat come to a boil, skim off the foam, then cook the meat over low heat for an hour and a half. 2. Peel all the vegetables: cut the potatoes into large cubes, shred the cabbage, grate the beets and carrots on the coarse side of a grater, and dice the onion. 3. Put the beets, carrots, and onion in a saucepan or deep skillet, pour in a cup or so of the hot beef broth, and simmer covered over low heat for 30 minutes. 4. After half an hour, season the beets with the spices and tomato paste, salt to taste, and add the pressed garlic. Stir everything and take it off the heat after a minute. The borscht base is ready. 5. When the meat is cooked, remove it from the broth and add the diced potatoes. Cook the potatoes for 10 minutes. 6. Then add the shredded cabbage to the broth and cook for another 10 minutes. 7. Meanwhile, cut the cooked beef into pieces, removing the bone if it's bone-in. 8. When the potatoes and cabbage are done, add salt, then stir the beet-tomato-garlic base and the cooked beef into the broth. Mix well, cook the borscht for about three more minutes over low heat, covered, then turn off the heat and let it rest for 10–15 minutes. 9. Serve the classic beef borscht hot, with a spoonful of sour cream in each bowl.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Table salt - 0  kcal/100g

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