Whoever has tasted this borscht at least once will not confuse it with any other. It is not faded, not of a strange yellow-orange color, but plays with crimson colors and shades. But what to tell - cook and try.
It is necessary
- - 2 liters of meat broth
- - 3 beets
- - 2 onions
- - 3 carrots
- - 3 pcs. a tomato
- - 3 potatoes
- - 300 g cabbage
- - greens
- - sour cream
- - adjika
- - 50 g butter
- - 200 g of beef
Instructions
Step 1
Prepare broth with chicken or meat. If there is none, at least a bouillon cube should be thrown into the water.
Step 2
Take three medium-sized beets, rinse well, peel, grate either on a fine grater or using a combine with the appropriate attachment. The grated beets are placed in a saucepan, a teaspoon of sugar and 500 grams of water are added to it. Put the saucepan on the fire, bring to a boil and immediately remove from the stove. Gently pour the juice obtained in this way into another bowl and set aside for now.
Step 3
Peel 2 onions, chop finely and add to the beet pulp. Add the broth fat and two tablespoons of butter there. Put the saucepan on low heat and simmer. Rinse 2 medium carrots, peel, grate and add stew to vegetables. Wash the tomatoes, scald with boiling water, then remove the skin from them, then cut into cubes and also add to the rest of the vegetables for stewing. You need to take either 3 large tomatoes or 6 small ones. Of course, you can replace tomatoes with tomato paste, but this will change the taste. It is impossible to overexpose tomatoes, simmer only until semi-soft.
Step 4
At the same time, while the vegetables are stewing, you need to rinse and peel the potatoes, cut them into cubes and drop them to boil in a boiling broth. After 3 potatoes have been discarded, bring the broth to a boil again.
Step 5
While the broth with potatoes is boiling, you need to chop the cabbage, preferably very thinly. After the broth has boiled, put it there and bring it to a boil again.
Step 6
It was the turn to transfer stewed beets, onions and carrots to the soup with potatoes and cabbage. Bring to a boil again and keep on low heat for a few more minutes. The readiness is checked by testing potatoes and cabbage for softness. Digesting vegetables is also undesirable.
Step 7
Add beet juice and pre-washed and chopped greens to ready-made vegetables. As soon as after that the borscht boils, turn off the heat immediately. Before serving, borscht should be infused for at least 20 minutes.
Step 8
Serve sour cream, herbs, adjika separately to borscht.
