Delicious and rich borscht is able to give strength and cheer up at any time of the year. There are many recipes for this Ukrainian soup, but the classic way of cooking is especially appreciated.
It is necessary
-
- beef;
- beet;
- potatoes;
- cabbage;
- carrot;
- onion;
- garlic;
- vegetable oil;
- tomato paste;
- salt;
- black peppercorns;
- bay leaves;
- spicy greens;
- sour cream.
Instructions
Step 1
Rinse 1 kg of boneless beef under cold running water. Place the meat in a large saucepan and cover with 4 liters of water. Simmer for an hour and a half over low heat, periodically skimming off the foam.
Step 2
Peel one large beet or two small beets and chop into long strips. Peel three potato tubers and one carrot. Cut the potatoes into cubes, and the carrots can be grated on a coarse grater or cut into thin small cubes. Finely chop one large peeled onion, chop 300 grams of fresh cabbage, and chop 3 cloves of garlic as small as possible.
Step 3
Pour 40 grams of vegetable oil into a preheated pan and add the beets. Pass for 10 minutes. Then dissolve 2 tablespoons of tomato paste in 1 glass of water and add to the beets. It is allowed to replace tomato paste with two fresh tomatoes or tomato puree. Cover the pan with a lid and simmer for about half an hour. Watch the water so that it doesn't boil too much. As soon as the beets are easy to break with a spoon, turn off the heat.
Step 4
Place the meat from the pan on a plate; it should cool slightly so that you do not burn yourself during the slicing process. Put chopped cabbage in the broth and cook for 10 minutes. Add to carrots, and after 5 minutes add potatoes and onions. Cook the borsch with the lid closed for about 15 minutes. Try a slice of potatoes if it's a little overcooked - it's time to add the beets.
Step 5
Season the soup with chopped garlic, salt to taste, 7 black peppercorns and 3 bay leaves.
Step 6
Cut the cooled meat into medium-sized pieces and place in a saucepan. Boil the soup for a few more minutes, then cover the pan with a lid and let the borscht brew a little. Pour the finished borscht into plates, sprinkle with chopped herbs and serve with sour cream.
