Beef Borscht Soup made with Crushed Tomatoes
Beef borscht soup is a delicious and sour soup common in both Eastern Europe and Northern Asia.
Made with Crushed tomatoes
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
-
70
oz
beef short ribs
(bone in)
-
salt
-
1.5
brown onions
(halved and thinly sliced)
-
2
tbsp
sherry vinegar
-
4
beetroots
(well scrubbed )
-
8.5
cup
chicken stock
-
1
tbsp
concentrated beef stock
-
28
oz
Mutti® Crushed Tomatoes (Polpa)
-
salt
-
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 made with Crushed Tomatoes: 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 8.5 cups of 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 Mutti® Crushed 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.
