Beef Veal Borscht
Description
A hearty and aromatic soup. Borscht is one of the best options for a first course. It is prepared using different types of meat, although there are also meatless recipes. Borscht made with pork, veal, and beef is especially delicious, but other meats such as chicken, duck, and turkey can also be used. Serve the borscht hot, garnished with onion and pork fat, or with horseradish and sour cream. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. I use veal with bone. I wash the meat, transfer it to a pot, pour cold water over it, place the pot on the stove, add salt, and after boiling, simmer gently for 50 minutes, skimming off the foam.
- 2
Step 2
2. I take the meat out of the pot and strain the broth. Then I return the meat to the pot, add chopped carrots, one onion, and put it back on the heat.
- 3
Step 3
3. Peel the onion and dice it. Peel and wash the carrots and beets, then grate them on a coarse grater. Heat a frying pan with vegetable oil, add the vegetables, and simmer them slightly.
- 4
Step 4
4. Add adjika to the vegetables in the pan, mix and cook for another 5-7 minutes.
- 5
Step 5
5. Add tomato juice to the vegetables in the pan, add bay leaf, season with salt and pepper, mince garlic, add it to the vegetables, cover with a lid, and turn off the heat.
- 6
Step 6
6. Wash the cabbage and shred it, peel and wash the potatoes, then cut them into small cubes. Add the potatoes and cabbage to the strained broth and cook until fully done.
- 7
Step 7
7. A few minutes before it's ready, I add the sauté and mix. I finely chop the herbs, add them to the pot, and season to taste. I turn off the heat, let it steep for 10-15 minutes, then serve with sour cream.