Description
10 servings of wonderful Borschik
Ingredients
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Meat
800 g
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Beans
50 g
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Beets
400 g
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Cabbage
250 g
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Potatoes
5 piece
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Carrots
2 piece
-
Onion
2 piece
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Tomato paste
140 g
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Bay leaf
3 piece
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Sugar
1 Tbsp
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Vinegar
1 Tbsp
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Salt
3 tsp
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Garlic
3 tooth
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Water
2.5 l
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Sour cream
5 piece
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Greens
15 g
Cooking
In a pan put the well washed meat and cover with water.
As soon as the broth starts to boil, remove the foam. Add the broth, beans and cook on low heat for 1.5 hours.
Shred cabbage in thin strips.
Potatoes cut into cubes.
Beets grate on a coarse grater.
Carrots grate on a coarse grater.
Finely chop the onion.
Preheat the pan, add 2 tbsp. of vegetable oil and fry the onion for 1 minute.
Then add the carrots and cook for another 2 minutes.
Add to the pan beets, 1 teaspoon salt, 1 tablespoon of vegetable oil and fry, stirring constantly, 2 minutes.
Add 1 tablespoon sugar, tomato paste, 1 tbsp. of vinegar and 100 ml of broth. Reduce the heat to low and simmer the beets with the lid closed for 15 minutes
From the broth to get the meat, separate it from the bones and cut into small cubes.
Into the broth put the potatoes and cook for 10 minutes.
Then add 1 teaspoon of salt, pepper, Bay leaf. Add the cabbage and cook for 10 minutes.
Add boiled vegetables, mix well. Cooking borscht with beets at low heat for 3 minutes
Add to the soup chopped green onion, crushed garlic, chopped parsley and dill. To turn off the stove, cover the pan with a lid and leave the soup for 15 minutes.
Serve borsch with sour cream.
Bon appetit!
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