Borscht without sautéed vegetables
Description
Beef broth and fresh vegetables are the perfect combination for a rich borscht. The dish turns out light, yet flavorful and aromatic. Be sure to add this recipe to your borscht collection. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients listed for making borscht without frying.
- 2
Step 2
Boil the meat broth. Rinse the beef, place it in a pot (or saucepan), cover with clean water, and set over heat. Simmer the broth gently for 40-45 minutes, adding salt to taste.
- 3
Step 3
Shred the cabbage and cut the potatoes into medium-sized sticks.
- 4
Step 4
Place all the potatoes into the broth.
- 5
Step 5
Next, add the cabbage. Cook the vegetables for 10-12 minutes.
- 6
Step 6
Prepare the vegetables usually needed for sautéing. Peel the beet, onion, and carrot. Grate the beet and carrot, and chop the onion into small cubes.
- 7
Step 7
When the potatoes and cabbage are almost done, add the raw vegetables—beets, carrots, and onions—to the borscht. Simmer everything together for 5–8 minutes.
- 8
Step 8
Grate the tomatoes on a grater, then strain through a sieve. Add the resulting tomato puree to the borscht for flavor.
- 9
Step 9
Add finely chopped fresh herbs to the borscht, season with pepper to taste, check for salt, cook for another 5 minutes and it's ready. Let the dish steep for 10 minutes. Remove the meat from the bones, cut into large pieces and return to the borscht.
- 10
Step 10
Serve hot borscht without sautéed vegetables.