Beetroot borscht
Description
Perfect for lunch. Add salt and pepper to taste. Adjust the borscht consistency to your preference. You can pre-bake the beet, then grate and add it to the borscht. This makes the color of the borscht brighter and richer, and enhances the flavor. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
Prepare the ingredients for borscht.
- 2
Step 2
Prepare the broth. Place the meat in cold water and bring to a boil. Skim off the foam that appears before boiling. Once the broth becomes clear, add salt, bay leaf, a piece of onion, and whole peppercorns.
- 3
Step 3
Soak the beans beforehand, then add them to the pot. Cook over low heat, covered, for about an hour and a half.
- 4
Step 4
Put the chopped onion into a frying pan with sunflower oil. Cook for 3-4 minutes.
- 5
Step 5
Cut the carrots and turnips into pieces and add them to the pan. Cook over low heat, stirring occasionally.
- 6
Step 6
Peel the potatoes, cut them, and add to the boiling broth.
- 7
Step 7
15 minutes after the potatoes, add the cabbage to the broth.
- 8
Step 8
Add the grated beetroot to the vegetables in the frying pan.
- 9
Step 9
When all the vegetables are ready, pour the tomato into the frying pan and bring to a boil. The seasoning is ready. Transfer it to the borscht 2-3 minutes before turning off the heat. Then add the chopped garlic, turn off the heat, and let the borscht steep for 20-30 minutes.
- 10
Step 10
The red borscht with turnip is ready. Serve hot with sour cream and garlic.