The soup prepared according to this recipe resembles traditional borscht, but it is prepared without the addition of beets.
It is necessary
- - 1 kg of soup set;
- - 300 g of beef;
- - 3 fresh tomatoes;
- - 2 sweet bell peppers;
- - 2 medium carrots;
- - 2 medium-sized onions;
- - 200 g of fresh cabbage;
- - roots for broth (parsley and celery);
- - pepper and salt to taste;
- - 100 g of fatty sour cream.
Instructions
Step 1
Rinse the soup set well and, pouring plenty of water, boil until tender, regularly skimming off the foam. When the broth is ready, remove the soup set from it, add finely chopped cabbage and cook until half cooked.
Step 2
Wash the beef, cut the veins and films and cut the meat into small pieces.
Step 3
Prepare a vegetable fry. Wash, peel and grate the carrots, peel and finely chop the onion. Remove the stalks and seeds from the pepper, rinse and cut into thin strips. Pour boiling water over the tomatoes and leave for 30 seconds, then remove and peel them off. Cut the tomatoes into small cubes.
Step 4
Heat vegetable oil in a pan and fry the carrots, then add onions, peppers and at the very end of frying - tomatoes. Remove skillet from heat and cool vegetables.
Step 5
Put the meat in a saucepan with broth and bring the broth to a boil. Add vegetable fry, pepper and salt to taste. Boil the soup for 2-5 minutes, then remove from heat and pour into bowls. Add sour cream and serve.
