Soup prepared according to this recipe resembles a traditional borsch, but it is cooked without the addition of beets.
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You will need
- - 1 kg of soup set;
- - 300 g of beef;
- - 3 fresh tomatoes;
- - 2 sweet bell peppers;
- - 2 medium carrots;
- - 2 medium-sized onions;
- - 200 g of fresh cabbage;
- - roots for the broth (parsley and celery);
- - pepper and salt to taste;
- - 100 g of fat sour cream.
Instruction manual
1
Rinse the soup set well and, pouring plenty of water, boil until tender, regularly removing foam. When the broth is ready, remove the soup set from it, add the finely chopped cabbage and cook until half cooked.
2
Wash the beef, cut the veins and films and cut the meat into small pieces.
3
Cook the vegetable frying. Wash, peel and grate the carrots, peel and finely chop the onions. Remove the stalks and seeds from the pepper, rinse and cut into thin strips. Pour the tomatoes with boiling water and leave for 30 seconds, then remove and peel them. Cut the tomatoes into small cubes.
4
Heat vegetable oil in a pan and fry carrots, then add onions, peppers and tomatoes at the very end of the frying. Remove the pan from the heat and cool the vegetables.
5
Put the meat in a pot with broth and bring the broth to a boil. Add a frying of vegetables, pepper and salt to taste. Cook the soup for 2-5 minutes, then remove from heat and pour into plates. Put sour cream and serve.
Useful advice
This soup can be served with croutons with garlic.