This is one of my favourite things made by my taller half. It’s a Ukrainian soup popular in many Central and Eastern European countries.
This one was made with beef meat and sauerkraut which gave it a lovely sour taste that I enjoy in the green summer borscht which is made with sorrell (a sour spinach-like vegetable).
Here is the recipe as sent to me by my taller half.
2 onions peeled and chopped
3 garlic cloves crushed
3 – 4 beetroot bulbs, peeled and chopped
1 – 2 potatoes, peeled and chopped
1 – 2 carrots peeled and sliced
1 – 2 celery sticks peeled and sliced
Tin of red kidney beans, drained and rinsed
1 cup of sauerkraut
1L of Chicken stock
200g of beef trimmed of fat, thinly sliced or finely diced
2 bay leaves, chopped
Half bunch of parsley, chopped
Heat oil in large soup pot then sauté onion and garlic until soft and transparent.
Add beetroot, potato, carrots, celery, stock, beef, bay leaves, parsley, salt and peppercorns.
Cover and simmer for 30mins
Add sauerkraut and kidney beans, add a bit more water if necessary
Cover and simmer for a further 15-20mins until potato and beetroot is cooked and very soft.
Remove from heat, then use either use potato masher or stick blender to mash/blend a portion of the soup.
Serve with a dollop of sour cream and chopped dill with black rye sourdough bread.