Borscht

Name: Borscht | Asda Good Living
Total time: 2 h 30 min
Yield: 4
Cuisine: Eastern European
Ingredients: 600g Just Essentials by Asda Beef Braising Steak; 1 tbsp Vegetable Oil; 1 Onion, roughly chopped; 1 Carrot, peeled and roughly chopped; 1 stick Celery, roughly chopped; 1 Beef Stock Pot, made up to 1.5 litres stock; 400g tin Chopped Tomatoes; 500g Asda Sweet & Earthy Bunched Beetroot, peeled and cut into 2cm pieces; 1 medium Potato, peeled and diced; 1 Asda Delicately Sweet Tenderheart Cabbage, thinly sliced; 2 tbsp Apple Cider Vinegar; 4 tbsp Asda Fresh Soured Cream; Handful of fresh Dill

Beetroot is the real star of this vibrant soup originating from Ukraine.

By Asda Good Living,11th September 2023

Cook: 2 Hours 30 Mins

Serves: 4

Price: £2.56 per serving

Nutritional Information

Each 622g serving contains

Energy
10686kj
411kcal

21%

Fat
13.7g

Low
20%

Saturates
5g

Low
25%

Sugars
18.7g

Low
21%

Salt
1.56g

Low
26%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1718kj/411kcal

Ingredients

600g Just Essentials by Asda Beef Braising Steak

1 tbsp Vegetable Oil

1 Onion, roughly chopped

1 Carrot, peeled and roughly chopped

1 stick Celery, roughly chopped

1 Beef Stock Pot, made up to 1.5 litres stock

400g tin Chopped Tomatoes

500g Asda Sweet & Earthy Bunched Beetroot, peeled and cut into 2cm pieces

1 medium Potato, peeled and diced

1 Asda Delicately Sweet Tenderheart Cabbage, thinly sliced

2 tbsp Apple Cider Vinegar

4 tbsp Asda Fresh Soured Cream

Handful of fresh Dill

Method

Cut the braising steak into 7cm pieces, then season well with salt and freshly cracked black pepper.

Next, heat the vegetable oil in a casserole dish or large saucepan over a medium-high heat. Brown the beef, in batches, cooking for 3–4 mins, flipping halfway until deeply caramelised, then move onto a plate. Repeat with the remaining beef.

Reduce the heat to medium and tip the onion, carrot and celery into the pan. Fry for 4–5 mins until starting to caramelise, then add the beef stock and chopped tomatoes, along with the beef and any juices from the plate, back into the pan. Bring to the boil, then reduce to a gentle simmer, put a lid on the pan and cook gently for 1 hr 15 mins.

Remove the lid and add the beetroot. Simmer for another 30 mins. Add the potato and cook for 20 mins, then add the cabbage and cook for another 5 mins, until softened.

Add the apple cider vinegar and season with plenty of salt and pepper. Ladle into bowls. Spoon over the soured cream, sprinkle with dill and add some more pepper.