Name: Slow-cooked borscht
Cook time: 540 min
Total time: 540 min
Yield: 6
Ingredients: 60 gram butter; 2 brown onions (300g), chopped finely; 500 gram beef chuck steak, cut into large chunks; 1 cup (250ml) water; 750 gram beetroot, chopped finely; 2 potatoes (400g), chopped finely; 2 carrots (240g), chopped finely; 4 tomatoes (360g), chopped finely; 1 litre (4 cups) beef stock; 1/3 cup (80ml) red wine vinegar; 3 dried bay leaves; 4 cup (320g) finely shredded cabbage; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1/2 cup (120g) sour cream

Ingredients

60 gram butter

2 brown onions (300g), chopped finely

500 gram beef chuck steak, cut into large chunks

1 cup (250ml) water

750 gram beetroot, chopped finely

2 potatoes (400g), chopped finely

2 carrots (240g), chopped finely

4 tomatoes (360g), chopped finely

1 litre (4 cups) beef stock

1/3 cup (80ml) red wine vinegar

3 dried bay leaves

4 cup (320g) finely shredded cabbage

2 tablespoon coarsely chopped fresh flat-leaf parsley

1/2 cup (120g) sour cream

Method

1.Melt half the butter in a large frying panover medium heat; cook onion, stirring, until soft. Transfer onion to a 4.5-litre (18-cup) slow cooker.

2.Melt remaining butter in same pan over medium-high heat; cook beef, stirring, until browned all over. Transfer beef to slow cooker. Add the water to same frying pan; bring to the boil, then add to slow cooker with beetroot, potato, carrot, tomato, stock, vinegar and bay leaves. Cook, covered, on low, 8 hours.

3.Discard bay leaves. Remove beef from soup; shred using two forks. Return beef to soup.

4.Stir cabbage into soup; cook, covered, on high, about 20 minutes or until wilted. Stir in parsley. Season to taste.

5.Serve soup topped with sour cream.

Recipe is suitable to freeze at the end of step 3. Thaw overnight in the refrigerator; reheat then continue from step 4.
Note

Woman's Weekly Food

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Ingredients

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