Mother’s borsch

eleven

• Time for preparing

  Contents

  • • 0.0.1 2h 30min
    • 0.0.2 Medium dish
    • 0.0.3 51kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  51kcal

• Rating
  

  5 out of 5

• Recipe

This dish needs no introduction! Delicious borscht can cook at home according to this recipe. The number of products indicated on a four-liter pan.

Let’s get started!

Ingredients

0/13 ingredients

• 1 kg of beef (pulp or on the bone)
• 500 g of potatoes
• 300 g fresh cabbage
• 400 g beets
• 200 g carrots
• 200 g onion
• 3 tbsp tomato paste
• 1 tsp vinegar 6%
• 2-3 cloves of garlic
• 2-3 bay leaves
• salt and pepper
• vegetable oil
• greens to taste

5 из 5 2 2ч 30мин2ч 30мин 51

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Steps

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1. Wash the meat, put on the fire in one piece, bring to boil, remove the foam with a slotted spoon, cook further over moderate heat until ready for about an hour.
2. Then remove the meat, separate from the bones, cut into small pieces, return to the broth.
3. In a pan, fry beets, chopped into thin strips. Add tomato paste and vinegar (dilute thick paste with water), simmer another five minutes.
4. Fry chopped onions separately, add carrots to it, grated on a medium grater. Fry together, stirring occasionally.
5. In a slightly boiling broth with meat, put the chopped potatoes with small sticks, lightly salt.
6. Bring to a boil and add finely chopped cabbage. Cook for another five minutes.
7. Next, lay out the stewed beets, cook another ten minutes.
8. Then put the braised onions and carrots, add laurel, add some salt and pepper.
9. Put the garlic, passed through the press. Remove from heat.
10. Twenty minutes later, the infused borsch can be poured over plates. Serve sour cream and chopped greens to borsch.

Keywords:

• borscht
• beef
• First
• soup