Beef borscht soup
Beef borscht soup is a delicious and sour soup common in both Eastern Europe and Northern Asia.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
(COOK TIME: 60+ min)
Ingredients
-
1/4
cup
high-heat oil
-
2
kg
beef short ribs
(bone in)
-
salt
-
1.5
brown onions, halved and thinly sliced
-
2
tbsp
sherry vinegar
-
4
beetroots, scrubbed well
-
2
l
chicken stock
-
1
tbsp
concentrated beef stock
-
2
x
400 g tins Mutti Polpa Finely Chopped Tomatoes
-
Salt and pepper
-
Sour cream and dill, to serve
Serve beef borscht soup with a generous dollop of sour cream, cracked black pepper and dill.
Share the ingredient list
Serve beef borscht soup with a generous dollop of sour cream, cracked black pepper and dill.
Beef borscht soup: Method
- To start prepare your beef borscht soup, heat a large stockpot over high heat and add oil to start
- Season ribs with salt then add to the pot and sear on all sides until dark brown (you may need to do this in 2 batches, depending on the size of your pot).
- Remove ribs and reserve, pour any excess oil out of the pot. Allow to cool slightly.
- Add onions and cook over medium heat, add vinegar and gently scrape the solids from the bottom of the pan.
- Cook onions until soft and caramelised.
- Add beetroots, chicken stock, concentrated beef stock and 2L water to the pot. Bring to the boil, reduce heat to a simmer then cook about an hour until beets are soft but still some resistance when a knife is poked in.
- Remove the beets and reserve.
- Add ribs and tomatoes, bring to the boil then reduce heat and simmer gently, uncovered, until the meat is super soft and falling off the bone (about 4-5 hours).
- When the ribs are ready, remove them from the soup and set aside. Allow soup to cool slightly before blending with the beetroot until very smooth.
- Strain through a sieve to remove any lumps. Season with salt and pepper to taste.
- Remove meat from bones and shred/cut to bite sized pieces. Discard bones and fat.
- Add meat back to the soup and cook for a further 5-10 mins until the meat is heated through. Serve beef borscht soup with a generous dollop of sour cream, cracked black pepper and dill.
