• thumbnail image 1
Print to PDF

Print recipe

Classic Borscht



6 portion(s)

Classic Borscht

  • 150 grams onion, peeled and quartered
  • 100 grams carrot
  • 100 grams celery
  • 300 grams beetroot, raw, peeled and cubed (1cm)
  • 40 grams olive oil
  • 100 grams Potatoes, peeled and cubed (1cm)
  • 150 grams white cabbage, finely shredded
  • 200 grams veal jus
  • 800 grams beef stock
  • 400 grams tinned chopped tomatoes
  • Salt & Pepper, to taste
  • sour cream & fresh dill, for serving
  • 6
    Preparation 5min
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Place onion, carrot and celery into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  2. Add beetroot and olive oil then saute 5 min/Varoma/Counter-clockwise operation/speed 1.5.
  3. Add potatoes, cabbage, veal jus and beef stock then cook 15 min/100°C/Counter-clockwise operation/speed 1.
  4. Add tinned tomatoes and cook a further 5 min/100°C/speed 1.
  5. Season with salt and pepper to taste.
  6. Serve with a dollop of sour cream and a sprinkle of fresh dill.

Accessories you need


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.