Borscht is a Russian national first dish with beets and cabbage. Especially after the holidays, you always want something light. Vegetable borscht with beef and tomato paste will be a great first meal. And in the hot season, borscht can be served cold.
It is necessary
- - beef 500 gr;
- - cabbage 200 gr;
- - beets 3 pcs;
- - potatoes 4 pcs;
- - onion 1 pc
- - lemon 1 pc;
- - carrots 2 pcs;
- tomato paste 2 tablespoons;
- - butter 3 tbsp;
- - salt and pepper to taste.
Instructions
Step 1
Pour water into a saucepan, put coarsely chopped meat, peeled potatoes and carrots (whole), put on fire. Let it boil and simmer. In another saucepan, boil the peeled beets (do not pour the broth).
Step 2
Chop the cabbage finely. After 40 minutes, take out the potatoes and heat. Add cabbage and potatoes to the soup.
Step 3
Put onion, boiled carrots and grated beets in a deep frying pan. Then add tomato paste, squeeze lemon juice and add butter. Fry vegetables for 10 minutes.
Step 4
Pour the beet broth into a saucepan with borscht and put fried vegetables. Mix everything thoroughly and let it boil. The borsch is ready. Season with salt and pepper to taste. If necessary, fill the borsch with sour cream.
