Guyanese-style Borș Soup

Ingredients

In this Guyanese adaptation of Borș soup, we replace the traditional souring agent, fermented wheat bran, with tamarind pulp to infuse the soup with a tangy flavor. Additionally, we incorporate coconut milk to add a creamy richness and scotch bonnet peppers for a touch of heat, giving the soup a distinct Guyanese twist. We alse have the original recipe for Borș, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 medium carrots, peeled and diced 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 cup tamarind pulp 1 cup tamarind pulp
• 4 cups beef broth 4 cups beef broth
• 1 cup coconut milk 1 cup coconut milk
• 1 scotch bonnet pepper, whole 1 scotch bonnet pepper, whole
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots and potatoes to the pot and cook for a few minutes until slightly softened.
4. 4.
   Return the beef to the pot and pour in the tamarind pulp, beef broth, and coconut milk. Stir well to combine.
5. 5.
   Add the whole scotch bonnet pepper, ground turmeric, and ground cumin to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the scotch bonnet pepper before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for about 15 minutes, then strain it to remove any seeds or fibers before using it in the soup.

Tips & Tricks

• For a spicier kick, you can finely chop the scotch bonnet pepper and add it back to the soup after removing the whole pepper.
• If you prefer a thicker soup, you can mash some of the cooked potatoes and carrots with a fork before serving.
• Serve the soup with a side of crusty bread or rice to make it a complete meal.

Serving advice

Serve the Guyanese-style Borș soup hot in individual bowls. Garnish each bowl with fresh cilantro for a burst of freshness. Accompany the soup with a side of crusty bread or rice to make it a satisfying and comforting meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of each bowl of soup before garnishing with fresh cilantro. This will add a touch of elegance and create a beautiful contrast against the golden broth.