Classic borscht with beetroot

Description

The recipe won't take much time. Before serving, it's recommended to garnish the borscht with sour cream and finely chopped fresh herbs. The specified amount of ingredients yields 5-6 servings of delicious, hearty borscht, so you can easily feed a large family. Try serving the soup with garlic pampushky. Serve with herbs and sour cream.

Instructions

1. 1

   Step 1

   First, you need to cook the broth. To do this, wash the meat, cover it with water, place it over heat, and bring to a boil. Periodically skim off the foam from the surface. For a richer flavor, it is recommended to use bone-in meat. This will make the borscht more flavorful and hearty.

2. 2

   Step 2

   Now we proceed to preparing the sauté. We need to peel and wash all the vegetables. Finely chop the onion, grate the carrots and beets, shred the cabbage, and cut the potatoes into small cubes. Pour vegetable oil into a heated frying pan and sauté the onion, then add the carrots and cook for several minutes, stirring occasionally. Next, add the beets and simmer over medium heat, then add tomato paste. It is recommended to add lemon acid to the beets to help preserve their color.

3. 3

   Step 3

   Now add the sautéed mixture to the broth, remove the meat, slice it into pieces, and add it to the pot as well. Add the shredded cabbage, followed by the potatoes. Simmer with spices, covered. Classic borscht with beets is ready.