It is not necessary to cook borscht in meat broth. A delicious first course can be prepared with stew. It takes much less time, and the borscht turns out to be tasty and satisfying.
It is necessary
- - 335 grams of stewed meat,
- - potatoes,
- - 1 beet,
- - 2 tbsp. tablespoons of vinegar
- - 250 grams of cabbage,
- - 1 carrot,
- - 1 tomato,
- - 1 onion,
- - half of bell pepper,
- - ground black pepper to taste,
- - 2 liters of water,
- - 1-2 tbsp. tablespoons of sunflower oil,
- - salt to taste,
- - greens to taste.
Instructions
Step 1
Wash the beets, peel, grate coarsely. Pour 50 ml of water into a heavy-bottomed saucepan or saucepan, add two tablespoons of vinegar, stir and simmer for 20 minutes.
Step 2
Coarsely grate the carrots, cut the onion into medium cubes. Fry in sunflower oil.
Step 3
Pour two liters of water into a saucepan for cooking borscht, put on fire.
Step 4
Chop the cabbage. Cut the potatoes into cubes.
Step 5
Put cabbage in boiling water, potatoes in a few minutes.
Step 6
Remove the skin from the tomato, cut into cubes. Cut half the bell pepper into strips.
Add tomato and pepper to onions and carrots, simmer to taste.
Step 7
Mash the stew with a fork.
Step 8
Try the potatoes for readiness, if ready, put the stew and beets in the pan, bring to a boil. Then add the sautéed vegetables.
Step 9
Rinse the greens, dry and chop finely.
Step 10
Place the chopped greens in a pot of borscht, cover and set aside for half an hour. Serve in portions with sour cream.
