Red Borscht with Beef
by Editorial Staff
Looking for a proven delicious red borscht recipe? How to cook a clear and rich broth? Borsch with a bright taste and beautiful color – this is what my family loves. I recommend it to everyone!
Ingredients
- Beef on the bone – 500 g
- Beets (small) – 300 g
- White cabbage – 300 g
- Tomatoes – 2 pcs.
- Potatoes – 3-4 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 3 cloves
- Sugar – 0.5 teaspoon
- Lemon (juice) – 0.5 pcs.
- Bay leaf – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
- Fresh greens – to taste
Directions
- Prepare all products for red borscht with beef. Prepare broth. Pour about 3 liters of water into a saucepan, add meat, bring to a boil. When foam appears (we do not need its taste), drain the water completely. Then pour clean cold water, put the meat in a saucepan, bring to a boil. Reduce heat, simmer the broth, so that it barely gurgles. Cover with a lid, cook for 2-2.5 hours until the meat is tender. Then the broth will be transparent and rich.
- Prepare vegetables. Cut the onion into small cubes. Grate the carrots and beets separately on a coarse grater. Cut the cabbage into thin strips. Cut the potatoes into strips. Finely chop the garlic. Grate the tomatoes on a coarse grater so that the skin remains in your hands.
- Pour oil into the pan so that it covers the bottom and reheat. Fry the onions and carrots in vegetable oil for 5-7 minutes, so that the carrots are slightly soft.
- Add beets, sprinkle with lemon juice (or 9% vinegar) so that the beets do not lose color and the borscht is slightly sour. Stir and fry until the beets are soft. Add mashed tomatoes, sugar, a little salt and ground pepper, and garlic. Mix. Fry vegetables, uncovered, for 10-15 minutes, until tender.
- Remove the meat from the broth. Add potatoes to the broth. Cook until half-cooked potatoes, 5 minutes. Add cabbage, cook over low heat until potatoes are tender.
- Add fried vegetables to the broth. Remove the meat from the bone, cut it into pieces, and also send it to the broth. Add salt (about 1 half tablespoons) and bay leaf. Mix. Bring to a boil, let it simmer for 2-3 minutes, remove the pan from the stove. Let the borscht brew. Serve red borscht with fresh chopped herbs.
Enjoy your meal!
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