Borscht made with marinated beetroot
Description
The soup is easy and quick to prepare. I suggest you try borscht with marinated beets; serve it with sour cream and fresh herbs. Every year I prepare marinated beets for winter (there are many recipes on Povar.ru, I'm sure you'll find a convenient and tasty one for yourself). This preparation will save you time otherwise spent frying beets for borscht and will enhance the soup's flavor. Give it a try! In my family, we love this borscht with black bread, a clove of garlic, and a dollop of sour cream! Check out the recipe—I'll explain in detail how to cook borscht using marinated beets. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the veal, place it in a large pot (I use a 5-liter one), cover with cold water, bring to a boil and cook for 1.5 hours.
- 3
Step 3
10 minutes before the broth is done, add salt, bay leaf, and black and allspice peppercorns. Simmer for 10 minutes, then remove the bay leaf and peppercorns from the broth.
- 4
Step 4
Remove the cooked meat.
- 5
Step 5
Cut it into pieces. Return to the broth.
- 6
Step 6
Add the potatoes to the broth, cook for 10 minutes, then add the cabbage and cook for another 10 minutes.
- 7
Step 7
Slice the onion thinly and grate the carrot on a coarse grater.
- 8
Step 8
Sauté the vegetables in vegetable oil, add tomato paste at the end, simmer for a couple of minutes, then remove from heat.
- 9
Step 9
Add the stewed vegetables with tomato and marinated beet to the borscht. Adjust the salt to taste. Simmer for a couple of minutes, then remove from heat. Let the borscht steep for 30-40 minutes.
- 10
Step 10
Serve fresh borscht with sour cream and fresh herbs.