Borscht without cabbage
Description
The recipe won't take much time. If you don't have cabbage at home, you can make borscht without it, replacing it with other vegetables. For example, you can add celery, Chinese cabbage, or simply increase the amount of main vegetables. If the presence of lemon bothers you, replace it with vinegar or lemon acid.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making cabbage-free borscht. Peel and rinse the vegetables. Rinse the beef, place it in a pot, and cover with cold water. Add a little salt, bring to a boil, then cook uncovered for 50–60 minutes, skimming off the foam. The beef should become tender.
- 2
Step 2
While the meat is cooking, prepare the sauté. Pour vegetable oil into a skillet and heat over medium heat. Grate the carrots and beets on a medium grater. Chop the onion and cut the tomatoes into medium cubes. Add the vegetables to the skillet.
- 3
Step 3
Mix the vegetables, pour in the lemon juice, and reduce the heat. Simmer the vegetables, stirring occasionally, for 8–12 minutes, until tender.
- 4
Step 4
Peel the potatoes, rinse, cut into medium julienne strips, and place in the pot where you will cook the borscht.
- 5
Step 5
Strain the broth into the pot with the potatoes. Cut the boiled beef into pieces, removing the bones, and add to the pot. Cook everything for 10-15 minutes, until the potatoes are done.
- 6
Step 6
Place the vegetable sauté into the pot and mix.
- 7
Step 7
Season the borscht with salt and sugar to taste, add bay leaf, minced garlic, and pepper. Cook for another 5 minutes, then remove from heat and let it stand, covered, for 10–15 minutes.
- 8
Step 8
The soup is ready. Serve hot.