Many novice housewives say they don't know how to cook borscht. Others are simply lazy, claiming that it is long, difficult, and that you need to know the real secrets. In fact, everything is somewhat simpler, and most importantly, tasty and healthy. And for this you need very little: desire and, as they say, cook with love and soul.
It is necessary
-
- 1 kg. beef
- 500 gr. potatoes
- 300gr. fresh cabbage
- 400 gr. beets
- 200 gr. carrots
- 200 gr. Luke
- three tablespoons of tomato paste
- one teaspoon of vinegar
- three cloves of garlic
- two bay leaves
- parsley root
- salt
- pepper
- vegetable oil
- greens to taste.
Instructions
Step 1
Pour water over the meat and cook for 1, 5 hours. When the meat is cooked, remove it and cut into small pieces. Add the meat back to the broth.
Step 2
Chop the cabbage into small strips. Finely chop the onion and grate the carrots, cut the beets into thin strips, and cut the potatoes into cubes or sticks.
Step 3
Fry the beets in vegetable oil. Add vinegar and tomato paste to it. If the paste is very thick, add a little water. Put out seven minutes. Then put the beets in a bowl or take another frying pan.
Step 4
Fry the onion in vegetable oil, then add the carrots to it and fry for a couple of minutes.
Step 5
Add potatoes to the boiling broth and season with salt to taste. When the potatoes are cooked, add cabbage to the broth. And boil it over low heat for five minutes.
Step 6
Then add beets there and boil for another ten minutes.
Step 7
Pour the onions and carrots into the broth. Then add bay leaf, parsley root. Taste and add salt and pepper as needed.
Step 8
Add garlic squeezed through a garlic press to the finished borscht.
Step 9
Let the borscht stand for 15 minutes. Pour the finished borscht into plates, add sour cream and sprinkle with herbs. Bon Appetit!
