This borscht does not use potatoes; instead, other ingredients are taken to enjoy the great taste of this dish.
It is necessary
- - 1 kg of meat with bone
- - 2 onions
- - 2 carrots
- - 2 bay leaves
- - 4 peppercorns
- - salt
- - 1 beet
- - beet juice
- - 2 tablespoons of vegetable oil
- - lemon juice
- - 2 tsp granulated sugar
- - 1 tomato
- - 1/4 head of cabbage
- - 6 tablespoons canned beans
- - 4 cloves of garlic
- - a bunch of greens
- - sour cream
- - 2 tablespoons olive oil
Instructions
Step 1
Chop and rinse the meat, place in a saucepan, cover with water, place on the stove and bring to a boil. Skim off the foam and reduce heat. Put onion, pepper, bay leaves, carrots in the broth, salt to taste and cook until the meat is tender.
Step 2
Peel the beets, cut into thin strips. Heat a frying pan with vegetable oil, lay out the beets, add a little lemon juice, add granulated sugar and simmer until the beets are soft. When the meat is cooked, remove it from the broth and cut it into pieces.
Step 3
Do the same with vegetables. Cut the cabbage into strips and place in the broth. Cook it until tender. Cut the carrots into strips and start frying in a skillet with vegetable oil. Chop the onion and place it in the pan with the carrots. Simmer everything a little, then chop the tomatoes and put them in the pan.
Step 4
Add beets to your broth. Place the beans in a skillet and simmer with the vegetables. When everything is stewed, put the contents of the pan into the broth, add the beetroot juice, put the meat.
Step 5
While the soup is cooking, do some dressing for it. Chop the herbs together with the garlic, salt and cover with olive oil. Put the dressing in the soup, bring it to a boil and remove from the stove. Cover and let it brew for 10-15 minutes. Pour borscht into bowls, add herbs and sour cream.
