Hot Beetroot with Beef
by Editorial Staff
Hot beetroot on beef broth turns out to be fragrant and nutritious. It is important to remember that beef broth is cooked for at least 50 minutes, so it will take a lot of time. But the result will definitely please you. Delicious beetroot soup with meat and vegetables has a rich color and appetizing appearance.
Ingredients
- Beef on the bone – 250 g
- Beets – 180-200 g
- Potatoes – 250 g
- Carrots – 70 g
- Onions – 60 g
- Vegetable oil – 40 g
- Vinegar 9% – 1 tbsp
- Bay leaf – 1 pc.
- Fresh dill – 2-3 branches
- Sugar – 1-2 pinches
- Salt to taste
- Ground black pepper – to taste
- Water – 2.5 l
Directions
- Prepare all ingredients.
- Pour the beef in a saucepan with water and bring to a boil. Then add salt and reduce heat. Cover the pot with a lid and simmer at a low boil for 50-60 minutes to completely separate the meat from the bone.
- Remove the cooked beef from the broth, cool.
- Peel and cut the potatoes into medium pieces.
- Place the potatoes in the broth and cook over medium heat for 5-7 minutes.
- Peel carrots and onions. Grate the carrots on a coarse grater and cut the onion into small cubes.
- Heat vegetable oil in a frying pan and fry the onions and carrots for 5-6 minutes.
- Peel the beets and grate them on a coarse grater.
- Place the beets in the vegetable skillet. Pour in vinegar to preserve the color of the beets. Season with salt and pepper to taste, add a couple of pinches of sugar.
- Pour 70-80 ml of water into the pan. Simmer the vegetable fry on low heat for 8-10 minutes, until the beets are soft.
- Separate the meat from the bone.
- When the potatoes are ready, add meat, vegetable fry and bay leaf to the broth. Cook the beetroot for another 5 minutes. Remove the bay leaf, it can give bitterness. Turn off the fire.
- Let the beetroot brew under the lid for another 5-6 minutes Chop the dill herbs. Serve the hot beetroot to the table, adding chopped dill to the plates. Enjoy your meal!
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