Beet borscht without vinegar
Description
If your borscht doesn't turn out vibrant and colorful, try this recipe. The secret to its ruby color lies in lemon juice and a special way of preparing the broth. This borscht turns out not only very beautiful and appetizing, but also incredibly delicious! You can use any meat—meat on the bone is ideal, or you can make a vegetarian version. Add salt and spices to taste. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour water into a saucepan, add the meat, whole onion and carrot, peppercorns, and bay leaf. Bring to a boil, skim off the foam, and cook until the meat is completely tender.
- 3
Step 3
Cut the onion into cubes, grate the carrot on a grater, place the vegetables onto a heated frying pan with oil, and sauté until soft, adding spices.
- 4
Step 4
Add the beetroot cut into strips and continue cooking for about 5 more minutes.
- 5
Step 5
Then pour in the lemon juice, add the sugar and tomato paste.
- 6
Step 6
Mix everything well and simmer for 2-3 minutes.
- 7
Step 7
Strain the ready broth, return it to the pot, and add one small raw beet, cut in half. The meat can be cut into pieces and added to the broth, or served separately on a plate later with the borscht. Simmer the broth for another 15 minutes. Then remove the beet, grate it on a grater, and return it to the pot.
- 8
Step 8
Add the shredded cabbage to the broth and cook for 10 minutes.
- 9
Step 9
Then add the diced potatoes and cook until tender.
- 10
Step 10
Add the minced garlic, the contents of the skillet, and salt to taste 2-3 minutes before cooking is complete. Borscht with beetroot without vinegar is ready. Add a piece of butter, let it infuse, and serve.
- 11
Step 11
Pour onto plates and serve.