Borscht and toast with roast beef
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 13 G., saturated fats 4 G., proteins 21 G., carbohydrates 40 G., fiber 4 G., cholesterol 45 mg, sodium 823 mg, sugar 10 G.
Calories 370, total fat 13 G., saturated fats 4 G., proteins 21 G., carbohydrates 40 G., fiber 4 G., cholesterol 45 mg, sodium 823 mg, sugar 10 G.
This quick and simple version of borscht is made with store-bought boiled beets and beef broth. Add the sliced beets to the pot at the very end of cooking, and your borscht will turn out bright red and very appetizing. Serve with a dollop of horseradish sour cream and crispy roast beef toast, which perfectly compensates for the lack of meat on the plate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil + extra for greasing the bread
- 1 bunch green onions, chopped
- 1 large potato, peeled and cut into 1cm cubes.
- 1 can (400 ml) of lightly salted beef broth
- 350 g of store-bought boiled peeled beets, cut into 1 cm cubes, do not drain the juices
- 1/3 cup sour cream
- 1 tbsp horseradish
- 4 slices of rye bread
- 1 tbsp red wine vinegar
- 1 tbsp chopped fresh dill + extra for sprinkling
- 220 g thin slices of roast beef
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Cooking the dish according to the recipe:
- In a large saucepan, heat the olive oil over medium heat. Add the green onions and potatoes and cook until the green onions begin to wilt, about 2 minutes. Stir in the beef broth. Pour the beet juice into a measuring cup and add enough water to make 2.5 cups of liquid. Add to the saucepan; season with 1/2 teaspoon salt and freshly ground black pepper to taste. Bring to a simmer and cook until the potatoes are tender, 8 to 10 minutes.
- Meanwhile, combine the sour cream and horseradish in a small bowl and season with salt and pepper. Toast the bread until crisp. Lightly brush the bread with olive oil and sprinkle with salt and black pepper.
- Add vinegar and diced beets to the soup; simmer until the beets are heated through, about 2 minutes. Stir in the dill.
- Spread half of the horseradish sour cream on the toasts and top with roast beef slices. Sprinkle with dill, salt, and pepper. Ladle the soup into bowls and top with the remaining horseradish sour cream and a little more dill. Serve with roast beef toasts.
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