Borscht with cherries
Description
The recipe won't take much time. 1. Despite the unusual idea, the cooking process is quite traditional. First, wash the meat, place it in a pot, and set it on the stove. To make the broth more appetizing and aromatic, add root vegetables, a peeled onion, and a celery stalk. After boiling, skim off the foam with a skimmer and simmer over low heat until the meat is cooked. 2. Peel the onion and dice it finely. 3. Heat a little vegetable oil in a skillet and sauté the onion until translucent. 4. Peel the carrots, grate them, and add to the skillet. 5. Peel the beetroot and grate it or cut into thin strips. 6. Add the beetroot and tomato paste. 7. Season the vegetables with salt and pepper. Add a pinch of sugar. Simmer the vegetables over medium heat for 5–7 minutes. If desired, you can also add sweet or hot pepper to the cherry borscht recipe. 8. Strain the cooked broth, pour it back into the pot, and place it on the stove. 9. Add peeled and cubed potatoes. 10. Add the sautéed vegetables. Taste and adjust seasoning with salt and pepper if needed. 11. Slice the slightly cooled meat and add it to the pot. 12. Cook until the potatoes are tender. 13. Shred the cabbage. 14. Add a cup of pitted cherries to the pot and simmer for another 2–3 minutes. 15. Add the cabbage, bring to a boil, then remove from heat. 16. Add chopped fresh herbs to taste, and pressed garlic for extra flavor if desired. 17. Now let the cherry borscht stand, covered, for at least half an hour to allow the flavors to blend. Then serve hot, optionally topped with sour cream. Serve the soup hot.