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Photo of German borscht by WW

German borscht

7
Points®
Total Time
2 hr
Prep
20 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate
A vibrant beef and beet soup chock-a-bloc with fresh vegetables. Serve with sour cream and parsley for a delicious mid-week supper

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Beef chuck steak, raw

260 g, (300g), fat trimmed, cut into 2cm pieces

Beetroot

600 g, peeled, finely chopped

Potato(es)

1 large, cut into 2cm pieces

Carrot(s)

1 medium, cut into 2cm pieces

Canned diced tomatoes

400 g

Beef stock

3 cup(s)

Vinegar

2 tbs, (red wine vinegar)

Dried bay leaf

2 whole

Savoy cabbage

2 cup(s), shredded

Fresh flat-leaf parsley

2 tbs, finely chopped

Extra light sour cream

2 tbs

Instructions

  1. Heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan. Add beef and cook, stirring, for 5 minutes or until browned.
  2. Return onion to pan with beetroot, potato, carrot, tomatoes, stock, vinegar, bay leaves and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, for 1 hour.
  3. Remove beef from soup. Using 2 forks, coarsely shred beef. Return beef to soup with cabbage. Simmer, uncovered, for 20 minutes or until cabbage has wilted.
  4. Remove and discard bay leaves. Serve soup topped with sour cream and parsley.

Notes

SERVING SUGGESTION: Wholegrain bread.TIP: This soup is suitable to freeze (without sour cream or parsley). Ladle cooled soup into individual portion-sized airtight containers, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the microwave or on the stovetop.It’s a good idea to wear rubber gloves when peeling beetroot so it doesn’t stain your hands. If you forget, try rubbing the stains with salt and lemon juice.You will need approximately 3 medium beetroot for this recipe.

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