Borsch is a very popular dish in Russia. For its preparation, you can use any meat, but borscht turns out to be nourishing and tastier from beef.
Ingredients:
- 0.6 kg of beef;
- 2 potato tubers;
- A pair of onions;
- Carrots - 1 pc;
- Pepper
- Beets - 1 pc;
- Salt;
- 200-250 g of cabbage;
- A pair of bay leaves;
- 3 tbsp sunflower oil;
- Tomato - 1 pc;
- 1 tbsp tomato paste.
Cooking:
- Beef must be dipped in a pot of water and put on fire. Drain the water as it boils. Rinse the meat and refill with water. As it boils, remove the foam and cook further. You do not need to close the lid completely.
- Cut the beets into strips and the onions into small cubes.
- Throw a little onion into the broth. It should cook under a slightly open lid for about 2.5 hours. It takes so long for the beef to soften. Then salt the broth and add the bay leaf.
- Fry the rest of the onion in oil in a frying pan. The main thing is not to overcook, the smell of onions should be felt.
- Add beets to the onion and fry all together, stirring occasionally. At this time, you need to chop other vegetables. Add chopped carrots to the pan. Bulgarian and hot peppers are also sent there.
- Salt the frying and add sugar and seasonings. Fry for a few more minutes.
- Add bay leaf and water to the pan. Reduce heat slightly and simmer vegetables until soft. If you run out of water, you can slowly add it.
- Cut the potatoes into small pieces, finely chop the cabbage. Add potatoes to the broth. When the potatoes are ready, add the cabbage.
- In the frying, add tomato paste and sugar and finely chopped tomato. Stir for 5 minutes, then add chopped garlic. Hold it on the fire for a couple of minutes and turn it off.
- When the potatoes and cabbage are ready, you need to add the frying. Mix everything and wait until it boils. Then you need to taste the broth. If something is missing, add the necessary seasoning.
- After adding frying, the borscht needs to be cooked for 5 minutes, no more, otherwise the dish will lose color. At the end, you can add chopped greens. But before serving, the borscht should stand for a while. Serve preferably with garlic and sour cream.
