Many people make borscht exclusively with cabbage, but in some regions borscht is made with beets, the beet borscht turns out to be more tender, the taste is more intense than that of cabbage borscht.
It is necessary
- - 800-900 g of beef on the bone;
- - 4 medium-sized potato tubers;
- - 700-800 g of beets (about 3 liters of a saucepan);
- - 1 large onion;
- - 1 medium carrot;
- - 1 tbsp. a spoonful of tomato paste;
- - salt, spices - to taste.
Instructions
Step 1
Cook the meat in salted water for about an hour over medium heat, covered. When the meat is ready, peel it off the bone and throw it back into the broth, if it's the tenderloin, cut into small or large cubes. Pour the diced potatoes into the finished broth (you can optionally cut the potatoes into strips, so it will not differ from the beets).
Step 2
Beets for such borscht are used raw, in no case boiled. While the potatoes are boiling, you need to cut the beets. It is cut into thin strips or rubbed on a special grater (in Korean).
Step 3
To fry: first fry the onions, then toss in the grated carrots. When the carrots and onions are almost ready, add the chopped beets, tomato paste. Dissolve a tablespoon of tomato paste in a glass of water, pour into a frying pan, simmer for 2-3 minutes. Add a little sour cream and mix well.
Step 4
Combine frying with broth and potatoes. Taste for salt, salt if necessary. Add bay leaves, simmer and remove from heat.
