Borscht made from horse meat
Description
Beef borscht is very easy to prepare; true, the broth takes a little longer to cook than pork or chicken broth. But that's no problem, because the borscht made with this broth will be so fragrant and delicious. From this simple recipe, you will learn. Ladle into bowls and serve.
Instructions
- 1
Step 1
We thoroughly wash the meat, place it in a pot, and pour in water—about 2 liters. Put the pot on the stove.
- 2
Step 2
Peel all the vegetables. When the broth comes to a boil, skim off the foam and add the onion, carrot, celery root, and pepper. Simmer the broth for about 2 hours. After an hour and a half, add half a teaspoon of salt and a bay leaf to the broth.
- 3
Step 3
Remove the cooked meat from the broth, cover it for now to prevent it from drying out.
- 4
Step 4
Remove the vegetables from the broth and discard them—they have served their purpose.
- 5
Step 5
Add peeled and cubed potatoes, finely chopped celery, and a few pieces of beet to the broth.
- 6
Step 6
Fry grated carrots, finely chopped onion, and pepper in oil in a pan. Then add grated beetroot.
- 7
Step 7
Add vinegar, sugar, and a pinch of salt. Mix and simmer for about 15 minutes. Then add the paste and sauté for another minute.
- 8
Step 8
Add a little boiling water and simmer for another 10 minutes.
- 9
Step 9
Finely chop the cabbage, add it to the pot with broth when the potatoes are half-cooked (approximately 10-15 minutes after you put them to boil).
- 10
Step 10
Cut the meat into pieces and add it to the pot, along with the sautéed vegetables from the pan. If the borscht is too thick, add a little boiling water. Bring the borscht to a boil and taste for salt (add more if needed). Let it simmer for 5-10 minutes, then add the fresh herbs, turn off the heat, and serve.