Borsch with beef: video recipe

3

• Time for preparing

  Contents

  • • 0.0.1 2h 45min
    • 0.0.2 Medium dish
    • 0.0.3 36kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2h 45min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  36kcal

• Rating

• Recipe

If you cook borsch at home according to this recipe, then he always turns bright red! I used to fry beets, but not borsch always turned out bright. But then on the Internet I came across to this reception (boil the beets), and the borscht always turned out red! I add more vinegar and lemon juice for the taste, I like it very much rich and sweet-sour borsch. The recipe indicates approximate amount of ingredients, taste and texture adjustable at your discretion. But believe me, making delicious borsch is not so difficult!

Let’s get started!

Ingredients

0/19 ingredients

• Water – 4 L
• Beef on the bone – 850 g
• Cabbage – 800 g
• Potato (small) – 6-7 pcs.
• Carrots (large) – 1 pc.
• Onion – 1 pc.
• Beets (large) – 1 pc.
• Garlic – 5 cloves
• Greens to taste
• Tomato paste – 3 tbsp. l
• Lemon Juice – to taste
• Sugar – 2-3 tsp.
• Allspice peas – to taste
• Bay leaf – 2 pcs.
• Black pepper to taste
• Vegetable oil – for frying
• Sour cream – for serving
• Vinegar 70% – 1-2 tsp.
• Salt – 1-1.5 tbsp

2ч 45мин2ч 45мин 36

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. We wash the beef, put it in a large pan.
2. Fill with cold water. Remove the foam as it forms and bring to a boil.
3. After boiling, reduce the heat to a minimum, cover with a lid and cook for 2 hours.
4. While the broth is boiling. Peel onions, carrots and garlic.
5. Dice the onion.
6. Rub carrots on a coarse grater.
7. My beets and peel. Cut into several pieces.
8. Heat the pan with vegetable oil. We send the bow and carrots in a pan and fry over medium heat for 10-15 minutes.
9. Add 3 tbsp to onions and carrots. l high-quality tomato paste with a pronounced tomato flavor, it should not be very bitter. Fry for a few more minutes.
10. Add lemon juice to taste.
11. Put beets, bay leaves and peppers in the finished broth peas. Cook the beets for 15 minutes.
12. Chop the cabbage into strips.
13. Dice potatoes.
14. After we take the meat out of the broth. Add the cabbage. In 5-10 minutes add potatoes.
15. Add salt and pepper to taste.
16. While boiling cabbage with potatoes, the meat is separated from the bone. Pieces of meat are returned to the soup.
17. Add the frying of onions and carrots to the soup.
18. When the cabbage and potatoes are ready, remove from the soup beets. Cool a little and grate.
19. Finely chop the garlic and washed greens.
20. Return the beets to the soup for 15 minutes, borsch after that do not boil it.
21. Next, add the garlic and herbs.
22. Bring soup to taste. Add sugar, vinegar, spices.
23. Ready borsch is served with sour cream, fresh herbs and bread. Borscht will be even tastier the next day. Enjoy your meal!

Keywords:

• borscht
• beef
• Potatoes
• red borsch
• carrot
• dinner
• First course
• beet
• soup
• hearty borsch
• hearty soup
• dinner