2020-08-13 / test@t

Borscht with pickled beets

A variety of beet-based soup that gives borscht its characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian and South Russian cuisines.

Ingredients

beef on the bone 700 g
pickled beets in a jar 500 g
white cabbage 200 g
carrots 1 pc.
tomato 1 pc.
onion 1 pc.
bay leaf 3 pcs.
allspice peas 15 pcs.
vinegar 3 tablespoons
sugar 1 tbsp
salt

STEP-BY-STEP COOKING RECIPE

Step 1

We take a five-liter saucepan, put beef on the bone in it, fill the pan with meat halfway with cold water, put the pan on fire. When the broth boils, make the flame smaller and begin to remove the foam. Then salt the broth, add the peeled onion, bay leaves, allspice peas, cover the pan with a lid and cook the broth over low heat for about 1 hour.

Step 2

At this time, we wash, dry and finely chop the cabbage. When the beef is ready, remove the meat, onion, bay leaf, allspice from the broth and add the chopped cabbage, close the lid and continue cooking.

Step 3

While the cabbage is boiling, sauté the carrots grated on a coarse grater. Pour boiling water over the tomato, remove the skin and cut into cubes. Add chopped tomato to the sautéed carrots, simmer a little, then add the pickled beets, drain the beetroot marinade into a small bowl, and continue to simmer until tender.

Step 4

Cut the cooled meat into small pieces. To the finished cabbage, add vegetable fry, beef sliced, marinade from beets, vinegar and sugar. Let the soup boil a little.

Step 5