Borscht with beef fillet

Somewhere between a soup and a stew, this one-pot wonder features beetroot, potato and beef fillet.

Recipe «Borscht with beef fillet» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp extra virgin olive oil, 1 onion, sliced, 1 large potato, peeled, cut into 2cm cubes, 450g can whole baby beets, drained, roughly chopped, 3 cups finely shredded savoy cabbage , 1.25L Massel beef stock, 200g beef fillet, very thinly sliced across the grain, 4 tbsp natural yoghurt , 2 tbsp chopped chives.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 1 onion, sliced 
• 1 large potato, peeled, cut into 2cm cubes 
• 450g can whole baby beets, drained, roughly chopped 
• 3 cups finely shredded savoy cabbage 
• 1.25L Massel beef stock 
• 200g beef fillet, very thinly sliced across the grain 
• 4 tbsp natural yoghurt 
• 2 tbsp chopped chives 

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes until lightly golden. Add the potato, beetroot, cabbage, stock and some salt and pepper. Bring to the boil, then cover and simmer gently over low heat for 15 minutes or until the potato is tender.
2. Divide the beef slices among 4 warmed soup bowls. Spoon over the hot soup (the heat will lightly cook the beef), then serve topped with yoghurt and chives.