Let’s cook delicious borscht

Summary

Ingredients

• Beef – 600 g
• Potatoes – 3 pcs.
• Cabbage – 300 g
• Carrots – 1 pc.
• Bulb onions – 1 pc.
• Beets – 1 pc.
• Water – 3 l
• Sweet pepper – 1 pc.
• Tomato paste – 1-2 tbsp
• Sugar – 0.5 teaspoon
• Garlic – 3-4 cloves
• Prunes – 150 g
• Salt to taste
• Pepper to taste
• Vegetable oil (for frying) – 40 ml
• Greens to taste

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Instructions

1. Rinse the beef thoroughly, add cold water, bring to a boil, remove the foam, cook until the meat is tender over medium heat (1-1.5 hours depending on the meat).

   

2. Peel and wash the beets. Grate on a coarse grater. Peel, wash onions, and carrots. Dice the onion. Grate the carrots on a coarse grater or cut into thin strips.

   

3. Peel, wash potatoes, cut into cubes. Pepper to remove seeds, wash, cut into thin strips. Cut the cabbage into strips.
4. Wash prunes, cut into pieces or strips.

   

5. Remove the meat. Strain the broth, cut the meat into pieces. Put the meat back into the pot. Add potatoes, half onion, and carrots. Cook for 10-15 minutes, over medium heat.

   

6. Heat a frying pan, pour in the vegetable oil, put the beets, as well as the remaining carrots and onions. Simmer over medium heat, stirring occasionally, for about 5-7 minutes. Then add the tomato paste. Stir, pour 1/3 cup of broth from the pan. Simmer for 5 minutes.
7. Put prunes, bell peppers, cabbage in a saucepan. Let it boil. Place the stewed vegetables in a saucepan. Season with salt, pepper, add sugar.
8. Simmer on low heat for 10 minutes, covered. Remove from heat. Let it brew for 20 minutes. Wash greens and chop finely.
9. Red borsch with beef and prunes is ready. Serve with fresh herbs, sour cream, and garlic.
   Enjoy your meal!