Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500 g (1 lb 2 oz) beef chuck steak, cut into 2 cm (¾ inch) chunks
- 1 litre (35 fl oz/4 cups) beef stock
- 2 small beetroot (beets), scrubbed and trimmed
- 200 g (7 oz) tinned chopped tomatoes
- 1 carrot, cut into 1 cm (½ inch) cubes
- 2 potatoes, peeled and cut into 1 cm (½ inch) cubes
- 190 g (6¾ oz/2½ cups) finely shredded cabbage
- 2 teaspoons lemon juice
- 2 teaspoons sugar
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 2 tablespoons chopped dill
- 4 tablespoons sour cream
- crusty bread, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Heat the olive oil in a large saucepan, add the onion and garlic and sauté over medium heat for 5 minutes. Add the beef, stock and 1 litre (35 fl oz/4 cups) water and bring to the boil. Reduce the heat and simmer, covered, for 1¼ hours, or until the meat is tender. Remove the meat, reserving the stock mixture.
2. Meanwhile, wrap each beetroot in foil and bake for 30–40 minutes, or until tender. Remove the foil and leave to cool, then peel and cut into 1 cm (½ inch) pieces (wear gloves to stop your hands staining).
3. Return the stock to the boil. Add the tomato, carrot and potato and season with sea salt. Cook over medium heat for 10 minutes, or until the vegetables are tender. Add the cabbage and cook for 5 minutes.
4. Return the meat to the pan with the beetroot, lemon juice, sugar and 1½ tablespoons each of the parsley and dill. Cook for 2 minutes, or until heated through. Season to taste.
5. Divide the borscht among warmed bowls. Top each with a spoonful of sour cream, sprinkle with the remaining chopped herbs and serve with crusty bread.
