Borscht with beef

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Beef is the correct name for cattle meat, particularly skeletal muscle. Beef has been eaten since prehistoric times. Beef is very high in protein and essential nutrients.


Skeletal muscle beef can be cut into steak, short ribs or roasts. There are some cuts that are processed such as beef jerky or corned beef. Blood sausages are made from the blood of these meats.

Steers and heifers have similar beef. Older bulls usually have tougher meat, so it is used for mince.




1500ml \ 6 cups beef stock

750g \ 2 lbs braising steak

1 teaspoon salt

1 teaspoon peppercorns

1 teaspoon juniper berries

1 bay leaf

200g \ 1\2 lb celeriac (celery) root grated

500g \ 1 1\4 lbs red beets chopped

2 onions diced

1 garlic clove chopped

1 tablespoon butter

3 tablespoons wine vinegar

1\4 teaspoon sugar

400g \ 2 cups chopped tomatoes

250g \ 1\2 lb white cabbage

1 spring dill

2 tablespoons soured cream




Put the beef, salt, peppercorns, juniper berries and bay leaf in a large pot with the beef stock and bring to a boil.

Simmer for 1 1\2 hours. Take the meat from the pot. Remove any fat and  sinews and cut into bite sized pieces. Strain the liquid.

Heat the oil in a large pot. Saute the onions and garlic for approxamately 3 minutes until they begin to brown.

Add the celeriac (celery) root and beets. Continue cooking for an additional 3 minutes.

Pour in enough of the beef stock to cover the vegetables.

Add the vinegar, sugar and pepper and simmer over a low light for 30 minutes.

Finely chop the cabbage or slice into thin strips.

Add the tomatoes and cabbage to the other vegetables.

Add enough beef stock to cover and simmer for an additional 30 minutes.

Rinse the dill and shake off any excess moisture. Chop finely.

Stir the cuded beef into the borscht.

Season to taste with vinegar, sugar and salt and stir in the dill.

Serve with  the soured cream as garnish.