Borscht is one of the most popular soups in Russia. It will be especially useful during the New Year holidays in order to recuperate after unrestrained fun. The main difference between classic and Ukrainian borscht is the absence of fat in it.
Ingredients for Soup Dressing:
beets 2 pcs
Ingredients for a rich broth:
- beef 1.5 kg,
- carrots 1 pc.,
- onion 1 pc.,
- black peppercorns 5 pcs.,
- allspice 5 pcs.,
- bay leaf 3 pcs.,
- salt to taste.
Main Ingredients:
- cabbage 300 g,
- potatoes 5 pcs.,
- carrots 2 pcs.,
- onion 1 pc.,
- tomatoes 3 pcs.,
- apple cider vinegar 3 tbsp l.,
- granulated sugar,
- olive oil,
- salt,
- ground black pepper.
Preparation:
- Take a saucepan with 3.5 liters of water, put the meat in it and cook until boiling. After the water boils, remove any foam that appears on top. Peel the onions and carrots and place both vegetables in the meat pan. Reduce heat to low and simmer for about two and a half hours, skimming off the foam periodically. Add the bay leaf a few minutes before cooking.
- Peel and cut the beets into thin strips. Take a saucepan and pour olive oil into it, put the beets there and fry. Scoop up some broth and add to a saucepan. Don't forget the vinegar. Simmer everything for about three minutes.
- Take the tomatoes and cut several cuts in them from top to bottom. Pour boiling water over and wait two minutes. After that, peel the tomatoes from the film and cut into cubes. Chop the onion with the same cube. Cut the carrots into strips. Put all vegetables in a frying pan and fry.
- Remove the meat from the pan and cut into small pieces. Strain the broth until it becomes transparent.
- Peel the potatoes and cut them into cubes. Chop the cabbage. First add cabbage to boiling broth, and then potatoes. Leave to cook. Add the beets, sugar to taste, salt and pepper later and simmer for ten to fifteen minutes. Add shredded meat.
- The soup is ready! Serve!
