Borscht with beet and meat

Description

Hearty and aromatic soup. Serve the finished borscht with sour cream and chopped fresh herbs. It also pairs perfectly with garlic bread or buns. The dish turns out rich and very filling, making it ideal for dinner. You can substitute the meat with a leaner variety, if desired. Serve with herbs and sour cream.

Instructions

1. 1

   Step 1

   We begin preparing borscht with meat and beets by rinsing the meat, peeling the vegetables, and washing them under water. We place the meat in a pot, cover it with water, and put it on the stove. Bring to a boil over high heat, making sure to periodically skim off the foam that forms on the surface. The meat will simmer for 1.5 hours.

2. 2

   Step 2

   After 45 minutes, add pepper and bay leaf to the broth. Cut onion, beet, and carrot into thin strips or grate them on a grater. Dice the potatoes into cubes.

3. 3

   Step 3

   Remove the meat from the broth and cut it into pieces. Return the meat to the broth, and add the shredded cabbage. Add the sliced potatoes 15 minutes before the borscht is finished cooking.

4. 4

   Step 4

   Meanwhile, heat a frying pan with vegetable oil and sauté the onion, carrots, and beets until soft, about 20 minutes. Then add the chopped tomatoes, sugar, and lemon juice to the pan, simmer for a few minutes. Next, add this sautéed mixture to the borscht, stirring well to combine. Cover with a lid and let it steep, removing from heat. Borscht with meat and beets is ready.