Beef Borscht
Description
The soup is simple and quick to prepare. This cooking method, of course, has its own peculiarities. I think every homemaker has her own secrets! For example, my grandmother used to add some rubbed-down rendered fat together with garlic at the very end, but I'm not fond of that. Others, for instance, use overripe tomatoes, tomato paste, or something similar instead of tomato juice. That works too, but I'll still tell you my way. Serve the soup hot.
Instructions
- 1
Step 1
1. Place the meat in a pot and pour in three liters of water. Put it on the stove, bring to a boil, cook the meat to make broth, and skim off the foam. Meanwhile, sauté the onion and carrots in a frying pan until golden brown.
- 2
Step 2
2. Now add the beetroot, grated on a coarse grater, and tomato juice. Simmer over low heat until you get a beautifully colored, rich sauté.
- 3
Step 3
3. Meanwhile, once the foam has been removed from the broth, reduce the heat, add cabbage, potatoes, beans, pepper, and spices to it. Cook until the potatoes are done.
- 4
Step 4
4. Remove the cooked meat, slice it into pieces, and return it to the broth.
- 5
Step 5
5. Now add our sauté to the pot—the borscht will immediately turn red! Add the garlic mashed into a paste and the spices as well. Bring to a boil, then turn off the heat. Let the borscht steep, covered, for an hour.
- 6
Step 6
6. That's it! Serve with sour cream and fresh herbs.