Red beef borscht

Red beef borscht – a detailed recipe cooking. Time: 45 мин. Difficulty: Easy To recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1/2 medium-sized cabbage, chop
• 2 stalks of celery, cut into slices
• 1 medium onion, cut into cubes
• 1 carrot cut into cubes
• 4 beets, cut into cubes
• 10 tbsp. beef broth (approximately 2 l.)
• 2 tbsp. boiled beef, cut into large strips
• 1 large parsnip root, cut into large cubes
• 1 tbsp tomato paste
• Vegetable oil
• Bay leaf
• Thyme
• Salt
• Sour cream
• Dill

Recipes with similar ingredients: beef, white cabbage, beets, celery, carrots, parsnip root, thyme, onion, tomato paste, bay leaf, dill

Recipe preparation:

1. In a large saucepan, spasser in a small amount of oil vegetables: cabbage, celery, onions, carrots, root parsnip. Add thyme, 1 tbsp. tomato paste, bay leaf, 10 tbsp. beef broth, simmer for 30 minutes.
2. Fry the beets in a pan at medium temperature. Add beets in borscht, then beef, and simmer another 15 minutes.
3. When serving, season the borsch with sour cream, and sprinkle with fresh dill.