Borscht with Beef and Baked Beets
by Editorial Staff
Do we bet you haven’t eaten such bright, red borscht yet? This scarlet color lends a hearty, rich first course to baked beets. Thanks to her, the color of the borsch is preserved, and even after a couple of days, the favorite dish of all men becomes even brighter and tastier!
Cook: 2 hours
Servings: 8
Ingredients
- Beef ribs (or brisket) – 500 g
- Beets – 200 g (2 pcs.)
- White cabbage – 250 g
- Potatoes – 300 g (2 pcs.)
- Carrots – 100 g (1 pcs.)
- Onions – 80 g (1 pcs.)
- Tomato paste – 1.5 tbsp
- Lemon (juice) – 1 teaspoon
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 0.2 teaspoon
- Bay leaf – 2 pcs.
- Vegetable oil – 4 tbsp
Directions
- Pour the meat in a saucepan with 2 liters of water and put it on fire. Bring to a boil and drain the first broth along with the foam. Rinse the meat under running water and put it back in a saucepan with 2 liters of clean water. Bring to a boil and cook for 1.5-2 hours, until the meat is tender.
- Wash the beets well, dry, and wrap in foil. Bake in an oven preheated to 180 degrees for 40 minutes. The beets are softer. Unroll the foil, let cool, and then peel. Cut the baked beets into thin cubes.
- Heat 2 tablespoons in a skillet. tablespoons of vegetable oil and fry the tomato paste on it for 1 minute. Add 1 pinch each of salt and sugar.
- Transfer the chopped beets to the tomato paste and fry for 3 minutes. Then squeeze the lemon juice into a pan, pour in 100 ml of water, bring to a boil and simmer the beets for 5 minutes. Remove skillet from heat.
- Peel the onions and carrots. Cut onions into cubes, carrots into thin cubes. Heat the remaining vegetable oil in a skillet and fry the onions and carrots until soft, about 7-8 minutes.
- Chop the cabbage finely. Peel and cut the potatoes into small cubes.
- Remove the meat from the broth and cool before slicing. Place potatoes and cabbage in a saucepan, bring to a boil and cook for 5 minutes over medium heat.
- Add the onion and carrot roast to the saucepan. Remove the cooled meat from the bone and chop finely. Add the meat and beets stewed in tomato sauce to the saucepan.
- Bring to a boil, add salt and black pepper, add bay leaves and cook for another 5 minutes. Then turn off the heat and leave the pot on the stove for another 10 minutes. Pour the borscht into bowls. Bright, rich and very appetizing borscht turned out!
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