Rich beef borsch

Borsch is a very popular dish in Russia. You can use any meat for its preparation, but from beef borscht turns out more rich and tastier.

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Ingredients:

• 0.6 kg of beef;

• 2 potato tubers;

• A pair of onions;

• Carrots - 1 pc;

• Pepper

• Beets - 1 pc;

• Salt;

• 200-250 g of cabbage;

• A pair of bay leaves;

• 3 tbsp sunflower oil;

• Tomato - 1 pc;

• 1 tbsp tomato paste.

Cooking:

1. Beef must be lowered into a pot of water and put on fire. Drain the water as it boils. Rinse the meat and refill with water. As it boils, remove the foam and cook further. The lid does not need to be completely closed.

2. Cut the beets into strips, and onions into small cubes.

3. Throw a little onion into the broth. It should cook under ajar lid for about 2.5 hours. It takes so much time for the beef to become soft. Then salt the broth and add bay leaf.

4. Fry the rest of the onion in oil in a pan. The main thing is not to overcook, the smell of onions should be felt.

5. Add beets to the onion and fry all together, stirring occasionally. At this time, you need to chop other vegetables. Add the carrots, cut into strips, into the pan. Bulgarian and hot peppers go there.

6. Salt the fry and add sugar and seasonings. Fry for a few more minutes.

7. Add bay leaf and water to the pan. Reduce heat slightly and simmer vegetables until soft. If the water runs out, you can slowly add it.

8. Cut the potatoes into small pieces, finely chop the cabbage. You need to add potatoes to the broth. When the potatoes are ready, you need to add the cabbage.

9. In the frying, you need to add tomato paste and sugar and finely chopped tomato. Stir for 5 minutes, then add chopped garlic. Keep it on fire for a couple of minutes and turn it off.

10. When the potatoes and cabbage are ready, you need to add the frying. Mix everything and wait until it boils. Then you need to taste the broth. If something is missing - add the necessary seasoning.

11. After adding the frying, the borsch should be cooked for 5 minutes, not more, otherwise the dish will lose color. At the end, you can add chopped greens. But before serving, the borsch should stand for a while. Serve preferably with garlic and sour cream.