Borscht

Description

Beet soup with meat (pork, veal, chicken, duck) and vegetables comes together into a hearty yet tender and very aromatic dish. My recipe is ready to serve.

Instructions

1. 1

   Step 1

   Place the meat in a large pot, add salt, and pour in 3 liters of cold water. Bring to a boil. Skim off the foam, then reduce the heat and simmer the broth for about an hour, or until the meat becomes tender.

2. 2

   Step 2

   Cut the onion into small cubes and sauté with sunflower oil over low heat until golden brown, then add celery (if you like), also cut into small cubes. Grate the carrot and sauté it as well.

3. 3

   Step 3

   Add the chopped tomatoes and simmer for another 10 minutes. Then add the beetroot, cut into matchsticks, along with vinegar, sugar, salt, and continue to simmer for another 10 minutes.

4. 4

   Step 4

   If the meat is ready, remove it from the broth. Add the cubed potatoes to the broth and cook for about 15 minutes. Then add the cabbage and cook until tender.

5. 5

   Step 5

   When the potatoes and cabbage are ready, add the beet mixture, bay leaf, salt, pepper, and continue cooking for about 8–10 minutes, then add the chopped meat, garlic, and dill.

6. 6

   Step 6

   Turn off the borscht, cover with a lid, and let it steep for 10 minutes.

7. 7

   Step 7

   The soup is ready. Serve hot.