Borscht According to Mom’s Recipe

I present to your attention a simple borscht recipe. It is according to this recipe that my mother prepares borscht. It turns out very tasty, fast, and, most importantly, not difficult. Try to cook, you won’t regret it!

Ingredients

• Beef on the bone – 1 kg
• Beets – 200 g
• White cabbage – 400 g
• Potatoes – 500 g
• Carrots – 150 g
• Onions – 150 g
• Tomato paste – 2 tbsp
• Lemon (lemon juice) – 0.5 pcs.
• Bay leaf – 3 pcs.
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – for frying
• Water – 3 l
• Sour cream (for serving) – to taste
• Greens (for serving) – to taste

Directions

1. Borscht preparation begins with broth. For this, I use a beef shoulder and some beef ribs. For the recipe, I need about 1 kg of meat. We wash the meat under running water. We place it in a saucepan, into which we previously poured 3 liters of cold water. We put the pan on medium heat and carefully monitor the broth – before boiling, it is necessary to remove the foam from it. When all the foam has been removed and the broth has boiled, cover the pan with a lid and cook the broth over minimum heat for 1.5-2 hours.

   

2. While the broth is cooking, you need to fry. It will consist of beets, carrots, and onions. Rub 200 g of beets on a coarse grater. Rub 150 g of carrots on the same grater. Cut two small onions, about 150 g in weight, into medium-sized cubes (chopping the onion too finely does not make much sense).
3. We put the frying pan on the stove, pour some vegetable oil into it. Fry the carrots and onions over medium heat for 5-7 minutes.
4. Add beets to the pan. To make the borscht a deep red color, sprinkle the beets with lemon juice or vinegar. I will use lemon juice. Cut the lemon into 2 halves. Squeeze juice from one of them onto beets. Fry vegetables for 5 minutes, stirring occasionally. Add 2 tbsp tomato paste. Stir the tomato paste with vegetables and leave the frying pan on the stove for another 5-7 minutes.
5. Dice five medium potato tubers. Cut 400 g of cabbage not very coarsely. By this time, the frying should be ready. We remove from the fire.

   

6. When the broth is cooked, remove the meat from it. We send potatoes to the broth and let cook for about 5 minutes. During this time, we separate the meat from the bones and cut it into pieces.

   

7. We send cabbage to the pan and let it cook for a couple of minutes. After the specified time has elapsed, add the roasts and meat to the pan. We mix.

   

8. Salt borscht to taste, add bay leaf and black pepper. Cover and let the borsch cook for another 10 minutes. Pour borsch into plates and serve with sour cream and herbs.
   Enjoy your meal!

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