Borsch is famous for a variety of recipes. Each housewife tries to make it his own way, with a taste peculiar only to her. The basis of this borsch is beef broth, which should be cooked for at least 2.5 hours. If you have enough time and want to get the perfect meal for lunch, this recipe is for you.
Pick your recipe
You will need
- - 600 g of beef (brisket)
- - 400 g of beef cereal bones
- - one carrot
- - one beetroot
- - one onion
- - 200 g of tomatoes
- - 150 g of potatoes
- - one bell pepper
- - 200 g of cabbage
- - 3 cloves of garlic
- - salt, pepper to taste
- - greens
- - vegetable oil
Instruction manual
1
Put a large pot of water on the fire and lower the bones and pulp. Remove foam periodically. Cook for about 2.5 hours, the longer the broth is cooked, the more rich it becomes. Then remove the bones and pulp. Cut the meat into slices.
2
Heat the pan and saute the peeled onions. Add the grated carrots to the onion. Meanwhile, send the diced potatoes to the broth and salt the soup. Add onion and carrot chopped peeled tomato in a blender.
3
Peel the beets and grate them on a medium grater; you can cut the beets into strips if you prefer. Send the beets stewed to the rest of the vegetables. Passerow for about 10 minutes.
4
Remove the seeds from the pepper and cut into cubes, add to the beets with onions and carrots. Pour the dressing into the borsch and cook for 15 minutes, you can add salt to taste. Chop the cabbage and send to the soup. Add sliced meat and cook until tender for about 10 minutes. Turn off the heat and sprinkle with chopped garlic and herbs.
5
Borscht acquires its rich taste only after it is infused. Season with fresh herbs and serve with a spoonful of sour cream.