Many novice housewives say they do not know how to cook borsch. Others are simply lazy, claiming that it is long, difficult, and the real secrets must be known. In fact, everything is somewhat simpler, and most importantly - tasty and healthy. And for this you need quite a bit: the desire and, as they say, to cook with love and soul.
Pick your recipe
You will need
-
- 1 kg. beef
- 500 gr. potatoes
- 300g fresh cabbage
- 400 gr. beets
- 200 gr. carrots
- 200 gr. Luke
- three tablespoons of tomato paste
- one teaspoon of vinegar
- three cloves of garlic
- two bay leaves
- parsley root
- salt
- pepper
- vegetable oil
- greens to taste.
Instruction manual
1
Pour the meat with water and cook it for 1, 5 hours. When the meat is cooked, remove it and cut into small pieces. Add the meat back to the broth.
2
Chop the cabbage into small strips. Finely chop the onion and grate the carrots, cut the beets into thin strips, and cut the potatoes into cubes or cubes.
3
Sauté the beets in vegetable oil. Add vinegar and tomato paste to it. If the paste is very thick, then add a little water. Put out seven minutes. Then put the beets in a bowl or take another skillet.
4
Fry the onion in vegetable oil, then add the carrots to it and fry for a couple more minutes.
5
Add potatoes to the boiling broth and add salt to taste. When the potatoes are cooked, add the cabbage to the broth. And boil it over low heat for five minutes.
6
Then add the beets and cook for another ten minutes.
7
Pour onion and carrots into the broth. Next add bay leaf, parsley root. Try and add salt and pepper to taste if necessary.
8
Add the garlic squeezed through the garlic press into the finished borsch.
9
Let the borsch stand for 15 minutes. Pour the finished borscht into plates, add sour cream and sprinkle with herbs. Bon Appetit!
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