Shchavel Borsch

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, grated 2 carrots, grated
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (60g) sorrel leaves, chopped 2 cups (60g) sorrel leaves, chopped
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for serving Sour cream, for serving
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and grated carrots. Sauté until the vegetables are softened and lightly caramelized.
3. 3.
   Return the beef to the pot and add the diced potatoes, beef broth, and water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the beef is tender.
4. 4.
   Stir in the chopped sorrel leaves and bay leaf. Simmer for an additional 5 minutes.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Shchavel Borsch hot, garnished with a dollop of sour cream and fresh dill.

Treat your ingredients with care...

• Sorrel leaves — Ensure that the sorrel leaves are fresh and vibrant green in color. Avoid using wilted or yellowed leaves as they may have a bitter taste.

Tips & Tricks

• For a vegetarian version, omit the beef and use vegetable broth instead of beef broth.
• Add a squeeze of lemon juice to enhance the tangy flavor of the sorrel leaves.
• Serve the Shchavel Borsch with a side of crusty bread for a complete meal.
• If sorrel leaves are not available, you can substitute them with spinach leaves for a similar taste.
• Make a larger batch of Shchavel Borsch and freeze the leftovers for a quick and satisfying meal later on.

Serving advice

Serve the Shchavel Borsch hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Accompany it with a slice of crusty bread for a hearty and satisfying meal.

Presentation advice

Present the Shchavel Borsch in individual soup bowls, allowing the vibrant green color to shine through. Place a dollop of sour cream on top and garnish with a sprig of fresh dill for an elegant touch.