Hearty Beef Soup with Beetroot

Name: Hearty Beef Soup with Beetroot
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 10 Portionen
Ingredients: 4 Liter Water; 1 kg Beef with marrow bones; 1 piece Beetroot, fresh, large; 2 piece Carrot(s); 1 piece Onion(s), large; 3 piece Potato(es), medium-sized; 1 piece Bell pepper(s), red, small; 3 piece Tomato(es); 0.25 Kopf White cabbage; 2 clove Garlic; 0.5 piece Lemon(s), juice of; 4 piece Bay leaves; 6 piece Peppercorns; Sunflower oil; Salt; Pepper; 1 container Sour cream; Herbs, fresh

Soup

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This hearty beef soup with beetroot, also known as borscht, is an absolute classic! I especially like to cook it in autumn and winter when it's cold outside. The dish warms you from the inside and simply tastes delicious. The beetroot gives the soup its characteristic color and a slightly sweet taste. The beef makes the soup nice and filling. A dollop of sour cream and fresh herbs should of course not be missing when serving. The preparation takes a little time, but it's definitely worth it! By the way, the borscht tastes best the next day when it has properly infused.

Ingredients (18 ingredients)

4 Liter Water
1 kg Beef with marrow bones
1 piece Beetroot, fresh, large
2 piece Carrot(s)
1 piece Onion(s), large
3 piece Potato(es), medium-sized
1 piece Bell pepper(s), red, small
3 piece Tomato(es)
0.25 Kopf White cabbage
2 clove Garlic
0.5 piece Lemon(s), juice of
4 piece Bay leaves
6 piece Peppercorns
Sunflower oil
Salt
Pepper
1 container Sour cream
Herbs, fresh

Preparation (8 steps)

Heat water and prepare meat

Thermomix® Setting

10 min/212°F/Speed 1 100

Put 4 liters of water in the mixing bowl and heat for 10 min./100°C/speed 1. In the meantime, prepare 1 kg of beef with marrow bones. Peel the beetroot.

600

Cook meat and beetroot

Thermomix® Setting

60 min/212°F/Speed 1 Linkslauf 100 Reverse

Put the beef and the peeled beetroot in the mixing bowl and simmer for 60 min./100°C/speed 1 reverse. Skim off and discard any foam that forms with a spoon. Season with salt.

3600

Prepare vegetables

Meanwhile, peel 3 medium-sized potatoes and cut into strips. Halve 2 carrots lengthwise and cut into thin strips. Quarter 1 large onion, 1 small red bell pepper and 3 tomatoes and cut into slices. Cut 0.25 head of white cabbage into finger-length slices.

Sauté vegetables

Heat sunflower oil in a pan. First briefly sauté the onions, then add the peppers, carrots and tomatoes. Season with a little salt and pepper and fry covered until the vegetables simmer in their own juice. Stir again and again.

Add vegetables and spices

Thermomix® Setting

60 min/212°F/Speed 1 Linkslauf 100 Reverse

Put the sautéed vegetables from the pan, the potatoes, the cabbage, 4 bay leaves and 6 peppercorns in the mixing bowl and simmer covered for 60 min./100°C/speed 1 reverse.

3600

Prepare beetroot

After the time has elapsed, remove the beetroot from the mixing bowl, grate finely on a large grater and press 2 cloves of garlic into it. Drizzle the juice of 0.5 lemon over it and let everything stand briefly on a plate.

Add meat and beetroot

Thermomix® Setting

5 min/212°F/Speed 1 Linkslauf 100 Reverse

Remove the meat from the mixing bowl, separate it from the bone and cut it into small pieces. Put the grated beetroot with garlic and lemon juice and the meat back into the mixing bowl and stir well for 5 min./100°C/speed 1 reverse. Season to taste and add pepper and salt if necessary.

300

Serve

Ladle the borscht into deep plates. Put a large tablespoon of sour cream on top and sprinkle fresh herbs, parsley or dill on top. Mix with the soup. Serve with fresh gray bread.