Borscht with Beef
by Editorial Staff
Delicious red borscht with beef is very easy to prepare.
Cook: 1 hour 50 mins
Servings: 6
Ingredients
- Beef – 500 g
- Beets – 1 pc.
- Potatoes – 2 pcs.
- Cabbage – 200 g
- Carrots – 1 pc.
- Onions – 1 pc.
- Greens (dill or parsley) – 2-3 teaspoon
- Tomato paste – 1 tbsp
- Vegetable oil – 2 tbsp
- Vinegar – 1 teaspoon
- Sour cream – 2 tbsp
- Salt – 2 teaspoon
- Black peppercorns – 2-3 pcs.
- Bay leaf – 1 pc.
How to cook borscht with beef:
Directions
- Rinse the beef, cut it into large pieces.
- Pour 1.5 liters of water and cook for 90 minutes over medium heat, removing the resulting foam.
- Season with salt at the end of cooking.
- Peel, wash, cut the beets into strips.
- Peel carrots, wash, grate on a coarse grater.
- Peel the onion, wash, chop finely.
- Wash cabbage, chop.
- Peel the potatoes, wash, cut into cubes.
- Heat vegetable oil in a frying pan. Stir the beets, carrots, and onions over medium heat and simmer in a pan with vegetable oil for 5–7 minutes.
- Finally, add vinegar and tomato paste. Mix.
- Put potatoes and cabbage in boiling broth, cook for 10 minutes.
- Then add the stewed vegetables, bay leaf, and pepper if desired. Cook the borsch with beef for another 5-7 minutes.
- Chop the greens.
- Pour the finished borscht with beef into plates, season with sour cream, and sprinkle with herbs.
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