Borscht

Borscht Recipe

Essential ingredients

• Beef

  350 g

• Black beans

  170 g (1 cup)

• Beets

  200 g (1 pieces)

• Potatoes

  370 g (3 pieces)

• Cabbage

  300 g

• Carrots

  175 g (1 cup)

• Onions

  125 g (1 pieces)

• Tomato paste

  70 g (1 tsp)

• Sugar

  10 g (1 cup)

• Vinegar

  15 g (1 tsp)

• Bay leaf

  2 g (1 pieces)

• Garlic

  6 g (2 tsp)

• Sunflower oil

  5 g (1 tsp)

Ingredients to taste

How to make

Please follow the next steps:

1. 1

   The first preparatory stage in the preparation of borscht is the broth. It can be cooked in advance, as this process takes several hours.

2. 2

   Rinse the beef. Fill with water and cook for about 2-3 hours, removing the noise that will form on the surface.

3. 3

   The fire should be low, and the broth should not boil to stay clean and clear. At the end of cooking, salt the broth and add allspice and bay leaf.

4. 4

   It is better to soak beans in cold water overnight - so they will be cooked faster. If you have not done so, rinse, fill with water and cook until done. When the beans are soft, drain the water.

5. 5

   Peel a beetroot, grate it and slice it. Stew under the lid in a pan with a bit of oil until cooked. Periodically add water so that the beets are not fried, namely stewed.

6. 6

   Cut the onion into cubes, and simmer on low heat in a bit of oil. Grate carrots coarsely. Add to the onion, simmer for 2-3 minutes, add the tomato paste and simmer for a few more minutes.

7. 7

   Peel and cut the potatoes into small cubes. Toss in meat broth. Add finely chopped cabbage, beets, and beans. Cook until the potatoes are soft.

8. 8

   Add sugar and vinegar. Pour roast into the borsch. Taste - add salt to taste and regulate the acid with lemon juice.

9. 9

   Cover and infuse for 15 minutes before serving.

10. 10

    Serve with sour cream and pampushkas with garlic.