Description
Every family has its own recipe for borscht. This recipe was preparing the soup my great-grandmother, grandmother, and now prepare my mother. And interestingly, this soup is for both cheeks devours my husband who doesn't eat vegetables (apart from potatoes).
Ingredients
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Beef
300 g
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Potatoes
5 piece
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Beets
0.5 piece
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Carrots
0.5 piece
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Onion
0.5 piece
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Cabbage
150 g
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Tomato paste
1 cup
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Vegetable oil
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Greens
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Dill
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Salt
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Black pepper
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Bay leaf
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Garlic
Cooking
First boil the broth. I usually take the broth of beef marrow bone. Cook for 2-3 hours. Ready meat cut in cubes.
Then carrots and beets cut into strips, onion - small cubes.
Parboil the carrots and beets. Put it into the broth. Cooking zazharku: fry chopped onion in vegetable oil, add the tomato and fry some more.
Potatoes cut into cubes-all except one. When the broth comes to a boil, throw all the potatoes in the pan (and a potato too). When the broth again boils, salt it.
When the potatoes are completely cooked, take a potato, mash it with a fork again and place into the saucepan.
Then shinkuem cabbage, throw it in a pan. Give a boil and boil for 1 minute.
Then add browned vegetables, spices and ground meat. Again give a boil and boil for 1 minute.
Now add the herbs, allow to simmer for 1 minute and switch off. The soup is ready. Bon appetit!
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