Beetroot has beneficial properties as it contains a large amount of vitamins and minerals. Beetroot dishes improve digestion, normalize metabolism. One of the most popular beetroot dishes is borscht, which can be lean or meaty.
It is necessary
-
- Meat borscht with beets:
- meat - 500 g;
- cabbage - 400 g;
- potatoes - 400 g;
- beets - 250 g;
- tomato puree - 2 tablespoons;
- sour cream - 0.5 tbsp;
- carrots - 1 pc;
- onion - 1 pc;
- pork fat - 20 g;
- bay leaf - 2 pcs;
- black pepper - 2 peas;
- vegetable oil;
- salt.
- Lean borsch with beets:
- beets - 2 pcs;
- cabbage - 200 g;
- potatoes - 250 g;
- carrots - 1 pc;
- onion - 1 pc;
- tomato puree - 1 tbsp;
- water - 1.5 l;
- salt.
Instructions
Step 1
Meat borscht with beets Rinse the meat, cut it into pieces and cover with cold water, put the pan on high heat. Bring the water to a boil and lower the heat, put the bay leaf, salt into a saucepan and cook the broth for an hour.
Step 2
Cut the peeled beets into strips, stew them with tomato puree in a little vegetable oil. Sauté the chopped onions and carrots separately.
Step 3
Peel the potatoes and cut them into large cubes, finely chop the cabbage. Put the potatoes and cabbage in the meat broth, after 10 minutes add the stewed beets and onions with carrots to them. Cook the borscht until the cabbage and potatoes are ready.
Step 4
Season the finished borscht with lard, bring to a boil, turn off the heat and let it brew for 15-20 minutes.
Step 5
Pour the beetroot borscht into bowls, place in each sour cream and sprinkle with finely chopped parsley.
Step 6
Lean borscht with beets Cut the potatoes into cubes, cut the beets and carrots in half. Place the root vegetables in boiling water and cook until tender. When the borscht broth is cooked, remove the beets and carrots from it, and add the shredded cabbage.
Step 7
Grate the cooled carrots and beets on a coarse grater, finely chop the onions. In vegetable oil, lightly save carrots and onions, add tomato puree to them. Send the sautéed vegetables to the stockpot.
Step 8
Add the beets to the borscht, when the cabbage is almost ready, add salt, then cook the soup for another 10 minutes. The finished dish can be served with garlic croutons. To cook them, fry the brown bread slices until crusty and rub on both sides with garlic.
