Borscht is famous for its variety of recipes. Each housewife tries to make it in her own way, with her own taste. The basis of this borscht is beef broth, which should be cooked for at least 2.5 hours. If you have enough time and want a great meal for lunch, this recipe is for you.
It is necessary
- - 600 g of beef (brisket)
- - 400 g beef brain bones
- - one carrot
- - one beet
- - one onion
- - 200 g tomatoes
- - 150 g potatoes
- - one bell pepper
- - 200 g cabbage
- - 3 cloves of garlic
- - salt, pepper to taste
- - greens
- - vegetable oil
Instructions
Step 1
Place a large pot of water on the fire and place the bones and flesh in it. Skim off the foam periodically. Cook for about 2.5 hours, the longer the broth is cooked, the more rich it becomes. Then remove the bones and pulp. Cut the meat into chunks.
Step 2
Heat a skillet and sauté the peeled onions. Add grated carrots to the onion. Meanwhile, add the diced potatoes to the broth and salt the soup. Add peeled tomato, minced in a blender, to the onions and carrots.
Step 3
Peel the beets and grate them on a medium grater, or cut the beets into strips if you prefer. Send the beets to stew with the rest of the vegetables. Pass for about 10 more minutes.
Step 4
Remove the seeds from the peppers and cut into cubes, add to the beets, onions and carrots. Pour the dressing into the borscht and cook for 15 minutes, you can add salt to taste. Chop the cabbage and send it to the soup. Add the meat cut into pieces and cook until tender for 10 minutes. Turn off the heat and sprinkle the borsch with chopped garlic and herbs.
Step 5
Borscht acquires its rich taste only after being infused. Season with fresh herbs and spoonful of sour cream before serving.
