Classic borscht with beef

Description

A hearty first course. Borscht can be prepared with pork, beef, chicken, or even without meat—everyone chooses the recipe that suits them best. The dish can be cooked in advance and stored in the refrigerator, which only enhances its flavor. Serve borscht hot, with sour cream or mayonnaise, accompanied by garlic rolls, bread, or croutons, with garlic or fresh herbs. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Wash the beef and place it in a pot, pour in water and put it on the stove. Skim off the foam and reduce the heat to a minimum so that the liquid does not boil vigorously. Cook over low heat for about two hours.

2. 2

   Step 2

   Remove the beef from the pot and cut it into small pieces, then add the meat pieces back to the pot and continue cooking.

3. 3

   Step 3

   Peel the beets and carrots and grate them on a coarse grater. Cut the onion into small cubes. Wash the tomatoes and cut them into small cubes.

4. 4

   Step 4

   Heat a skillet with vegetable oil and add the beet, onion, carrot, and tomatoes. Pour in 2 tablespoons of broth, add tomato paste, mix well, and simmer over low heat for 20 minutes.

5. 5

   Step 5

   Transfer the contents of the skillet to a pot and bring to a boil. Wash and shred the cabbage, then add it to the borscht.

6. 6

   Step 6

   Peel and wash the potatoes, cut them into small pieces, and add to a pot. Season with salt and pepper, add bay leaf and dried herbs, and cook for 10-15 minutes.

7. 7

   Step 7

   Remove the pot from the heat, cover with a lid, let the dish steep for 20-40 minutes, then serve with sour cream and fresh herbs.