Kuban borscht can rightfully be called the most delicious and aromatic first course. The cooking recipe is quite simple, every hostess can handle it.
It is necessary
- 1 kg of beef on the bone,
- 3.5 liters of water,
- 300 grams of cabbage
- two carrots,
- two onions
- one beet,
- A glass of tomato juice,
- two cloves of garlic
- spices, sea salt and pepper to taste,
- vegetable little
- fresh herbs.
Instructions
Step 1
Wash the meat, fill it with water, add the peeled carrots and onion, put the pan on the fire. As soon as it boils, reduce the heat and cook the broth for about two hours.
Step 2
We peel the potatoes, cut into slices. Add the potatoes to the finished broth. After boiling, remove the boiled carrots and onions from the broth, continue to cook until the potatoes are ready.
Step 3
Preparing a dressing for borscht.
Peel the onion and cut it into small cubes. Three peeled carrots on a coarse grater, also three beets.
Heat the vegetable oil in a frying pan and put the prepared vegetables, cover and simmer over low heat, stir occasionally. As soon as vegetables are stewed (about 10-15 minutes) add tomato juice. We continue to simmer vegetables until tender.
Step 4
Chop the cabbage as thin as possible and add it to the pot with broth, cook for five minutes. After five minutes, add the dressing, chopped greens to the pan and continue to cook until boiling. As soon as the borscht boils, add your favorite spices, finely chopped garlic, pepper and salt a little. Cook for another two or three minutes and remove the borscht from the heat. We leave the borscht for about 20 minutes to infuse. Serve in portioned cups with sour cream and fresh herbs. Enjoy your meal.
