Ukrainian · Ukraine
Beef and Vegetable Borscht with Sour Cream
A classic Ukrainian borscht with a creamy sour cream finish
Ingredients
Method
- In a large pot, brown the beef chuck
- Add the onion, carrots, potatoes, and beet, and sauté until softened
- Stir in the tomato paste and cook for 2 minutes
- Add the beef broth, vinegar, salt, and pepper
- Bring to a boil, then reduce heat and simmer for 1 hour
- Serve with a dollop of sour cream
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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