Borscht without potatoes
Description
A hearty first course. In this recipe, the beet is not boiled, but roasted in foil. This way the vegetable retains more vitamins and stays vibrant even when cooked in broth. The borscht turns out light, yet filling and delicious. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the meat under cold water.
- 2
Step 2
Pour water over the meat, bring to a boil, and cook for 5 minutes. Drain the first broth, add fresh water (2.5 liters), bay leaf, and allspice, bring to a boil, then simmer over low heat for 1.5 hours.
- 3
Step 3
Prepare the remaining ingredients. While the meat is boiling, wash the beet, wrap it in foil, and bake in the oven at 220 degrees for 1 hour. Wash, peel the carrots and onion.
- 4
Step 4
Chop the onion finely and grate the carrot on a coarse grater. Heat vegetable oil in a skillet and sauté the vegetables until soft.
- 5
Step 5
Pour in the tomato puree and cook over medium heat for 5 minutes.
- 6
Step 6
Remove the bay leaf and allspice from the broth. Peel the roasted beet, grate it on a coarse grater, and add it to the broth. Cook for 5 minutes.
- 7
Step 7
Add the sauerkraut and cook for 10 minutes.
- 8
Step 8
Add the tomato sauté and cook for 5 minutes. Remove from heat and let it steep for 20 minutes. Cut the meat into small strips or pieces and place into plates.
- 9
Step 9
Serve borscht without potatoes with fresh herbs, garlic, and sour cream.