Borscht with beets is one of the most beloved and popular dishes in Russia and neighboring countries. To make it red, rich and tasty, it is important to follow the correct cooking recipe.
It is necessary
- - 1 kg of beef;
- - four potatoes;
- - 300 g of cabbage;
- - 300 g of beets;
- - 3.5 liters of water;
- - 1 onion;
- - 1 carrot;
- - 3 tablespoons of tomato paste;
- - 2 cloves of garlic;
- - 1 teaspoon of vinegar or lemon juice;
- - 3 bay leaves;
- - vegetable oil;
- - pepper and salt;
- - greens to taste.
Instructions
Step 1
If you want to cook red beetroot borscht, prepare the required ingredients in the correct proportions. Rinse the meat and soak in cold water for 20 minutes. Drain the pot, pour in a new one and put on fire. As soon as the broth boils, carefully remove the foam from the surface.
Step 2
Cook the meat over low heat for an hour and a half. Stew the vegetables separately. Finely chop the carrots and onions. Fry vegetables in a skillet in vegetable oil. The frying pan must be with high sides, otherwise the boiling liquid may overflow.
Step 3
Add grated beets and tomato paste to the onions and carrots, fry for 5 minutes, and then add water. It should only slightly cover the vegetables. Add lemon juice or vinegar. 50 g of sauerkraut juice is also suitable as a substitute. Thanks to this addition, you can make red borscht.
Step 4
Simmer vegetables, covered, for 25-40 minutes. At the same time, do not stop watching the broth boiling over low heat. Add finely diced potatoes to the broth 25 minutes before cooking is complete. Chop the cabbage finely and place in a saucepan 5-10 minutes before the end of cooking. Cooking time is 5-15 minutes. Also season the borsch with beets, add pepper and salt. Be sure to sample the finished dish.
Step 5
Before pouring the red borscht into plates, put a small amount of sour cream or mayonnaise in each plate, and finely chopped greens on top. To enhance the taste, you can add a small amount of garlic juice to the borscht saucepan.
