Beef and Beetroot Soup

    1 hour 30 minutes

    This recipe has all the flavours of a Russian Borscht but uses packaged beef stock so you don't have to spend hours roasting and boiling beef bones.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 500g beef chuck steak, cut into 5cm pieces
    • 1 brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 650g beetroot, peeled, coarsely chopped
    • 2 potatoes, peeled, chopped
    • 2 sticks celery, chopped
    • 2 1/2 cups beef stock
    • 2 tablespoons red wine vinegar
    • 2 bay leaves
    • 1/4 cup sour cream

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Heat half the oil in a large saucepan over medium heat. Add beef. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Heat remaining oil in same pan. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until softened.
    2. Return beef to pan with beetroot, potato, celery, stock, vinegar, bay leaf and 2 cups water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Discard bay leaf. Cool for 10 minutes.
    3. Remove beef from soup. Shred beef u sing two forks. Using a stick blender or food processor, process warm soup until smooth. Season with salt and pepper. Ladle soup among serving bowls. Serve topped with shredded beef and sour cream.

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