Borscht without tomato paste
Description
Hearty and aromatic soup. Here is a very simple method. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. First, you need to cook the broth. Wash the meat, place it in a pot, and cover with water. Put on the heat, and after boiling, reduce the heat to a minimum and skim off the foam. Cook the broth until the meat is tender.
- 2
Step 2
2. Meanwhile, boil the beans (if you are going to use them).
- 3
Step 3
3. To prepare the sauté, peel and finely dice an onion. Place it in a frying pan with vegetable oil and fry until golden brown.
- 4
Step 4
4. Add the carrots to the pan, fry for another 5 minutes, stirring.
- 5
Step 5
5. Wash the tomatoes, slice them, and place them in the blender container.
- 6
Step 6
6. Beat until smooth.
- 7
Step 7
7. Add the tomato sauce to the frying pan.
- 8
Step 8
8. Remove the cooked meat from the broth, let it cool slightly, cut into pieces, and return to the pot. Add the beans as well.
- 9
Step 9
9. Peel the potatoes, slice them, and add to the broth.
- 10
Step 10
10. Next, add the sautéed mixture.
- 11
Step 11
11. Without preliminary frying, I add sweet pepper cut into strips to the pot.
- 12
Step 12
12. And the beet. Bring to a boil, season with salt and pepper to taste. Simmer over medium heat for about 10 minutes.
- 13
Step 13
13. Add the shredded cabbage and cook the borscht until the potatoes are tender. Traditionally, serve with a dollop of sour cream in each bowl.