Borscht without beetroot
Description
Perfect for lunch. I kept all the other ingredients in the soup, so the color remained, though not as intense, since there's tomato paste and tomatoes. The resulting hearty dish is just as good as the classic version, as it's also cooked with meat. This soup will be easy to prepare if you've made borscht before. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Boil the washed meat in salted water with bay leaf for 1.5–2 hours. Then strain the broth and bring it to a boil again.
- 2
Step 2
Finely chop the cabbage. Add it to the boiling broth.
- 3
Step 3
Then add the sliced and peeled potatoes to the soup.
- 4
Step 4
Peel the carrots, rinse, and grate finely. Chop the onion into small cubes. Sauté the vegetables in vegetable oil until soft.
- 5
Step 5
Add the pepper, cut into small strips, to the pan. Mix.
- 6
Step 6
Then add tomatoes, cut into wedges, and tomato paste to the pan. Simmer for 3 minutes. Mix once again.
- 7
Step 7
At the end, add spices, salt, and minced garlic. Mix and simmer for another 2 minutes. Add the sautéed mixture to the soup when the potatoes are already cooked.
- 8
Step 8
Tear the meat into small pieces. Add it to the soup.
- 9
Step 9
Add herbs and salt to taste to the finished borscht.