Delicious and rich soup is able to give strength and cheer up at any time of the year. There are many recipes for this Ukrainian soup, but the classic way of cooking is especially appreciated.
Pick your recipe
You will need
-
- beef;
- beet;
- potatoes;
- cabbage;
- carrot;
- bow;
- garlic;
- vegetable oil;
- tomato paste;
- salt;
- black pepper peas;
- bay leaves;
- spicy greens;
- sour cream.
Instruction manual
1
Rinse under a stream of cold water 1 kilogram of beef on the bone. Put the meat in a large saucepan and pour 4 liters of water. Cook for one and a half hours on low heat, periodically removing the foam.
2
Peel one large or two small beets and chop long straws. Peel three potato tubers and one carrot. Cut the potatoes into small cubes, and you can rub the carrots on a coarse grater or cut into thin small cubes. Finely chop one large peeled onion, chop 300 grams of fresh cabbage, and chop 3 cloves of garlic as small as possible.
3
Pour 40 grams of vegetable oil into a preheated pan and lay out the beets. Passer for 10 minutes. Then dilute in 1 cup of water 2 tablespoons of tomato paste and add to the beets. Tomato paste can be replaced with two fresh tomatoes or tomato puree. Cover the pan and simmer for about half an hour. Make sure that the water does not boil too much. As soon as the beets become easily broken with a spoon, turn off the heat.
4
Put the meat from the pan on a plate, it should cool slightly so that you do not get burned during the cutting process. Put chopped cabbage in the broth and cook for 10 minutes. Add to the carrots, and after 5 minutes - potatoes and onions. Cook the borsch with the lid closed for about 15 minutes. Try a slice of potato if it is not cooked a little - it's time to add beets.
5
Season the soup with chopped garlic, salt to taste, 7 peas of black pepper and three bay leaves.
6
Cut the cooled meat into medium-sized pieces and put in a pan. Cook the soup for a few more minutes, then cover the pan with a lid and let the borscht brew a little. Pour the finished borscht into plates, sprinkle with chopped spicy herbs and serve with sour cream.