Fried borscht
Description
The soup is simple and quick to prepare. As many cooks, so many ways to make borscht. Personally, I really appreciate what's called fried borscht — borscht in which all the ingredients are first sautéed and only then poured with broth to become borscht. This method allows reducing cooking time without compromising the taste. Give it a try! ;)
Instructions
- 1
Step 1
Cut a piece of meat with bone into small portion-sized pieces. Heat 50 ml of oil in a pot, add the meat, and fry until it develops a deep, rich brown crust on all sides. This usually takes about 5–10 minutes, depending on the size of the pieces.
- 2
Step 2
Then add the vegetables to the pot: onion cut into half-rings, finely chopped carrot, and half a pepper, finely chopped. Sauté, stirring, over medium heat—do not brown the vegetables, just soften them slightly.
- 3
Step 3
Grate one medium beet (or half of a large one) and add it to the pot. Mix well.
- 4
Step 4
Immediately after the beet, add the tomatoes cut into random cubes to the pot.
- 5
Step 5
Simmer the sauté over medium heat for another 5 minutes, then add the potatoes cut into soup-sized cubes.
- 6
Step 6
After adding the potatoes, immediately pour 2 liters of boiling water into the pot. Bring the borscht to a boil, then season with salt and pepper, and cook at a moderate boil for another 30 minutes, covered.
- 7
Step 7
After the specified time, add the shredded cabbage to the borscht and cook until the cabbage is tender—about 10 minutes.
- 8
Step 8
Taste the borscht and adjust the acidity (if you need to make it more sour, add a few drops of lemon juice), as well as salt and pepper. Add fresh herbs and, if desired, a little minced garlic and hot pepper (I like it spicy, so I always add some).
- 9
Step 9
Simmer the borscht for a few more minutes, then remove from heat and let it steep for about 10 minutes. That's it, the borscht is ready—serve and enjoy :)