Red borscht without secrets
Description
Perfect for lunch. Some people like to prepare borscht using chicken broth, while others prefer pork or beef. I enjoy a rich, hearty borscht with a deep red color, so I use pickling beets for mine. My beets and cabbage are from the new harvest, making the soup especially tasty and aromatic. The soup is ready to serve.
Instructions
- 1
Step 1
1. First, wash the meat, place it in a pot, cover with water, and boil until cooked (about 1–1.5 hours). Remove the meat, separate it from the bone.
- 2
Step 2
2. Peel the onion and rinse it, then chop it finely into small cubes and transfer to a bowl.
- 3
Step 3
3. Wash the bell pepper and cut it in half, remove the seeds, then chop the vegetable into cubes.
- 4
Step 4
4. Peel and wash the carrots, then grate them on a coarse grater.
- 5
Step 5
5. Peel and wash the beet, then grate it on a coarse grater.
- 6
Step 6
6. Use young cabbage, wash it and chop finely.
- 7
Step 7
7. Wash and chop the dill, peel and wash the potatoes, then cut them into small cubes.
- 8
Step 8
8. Return the broth to the heat, and add the potatoes to the boiling water.
- 9
Step 9
9. Heat a pan with vegetable oil, add the onion, sauté until soft, then add the carrots and bell pepper. Cover with a lid and cook until tender.
- 10
Step 10
10. Add tomato paste to the pan and pour in 2 ladles of water (from the pot). Add sugar, ground pepper, vinegar, herbs, and mix. Simmer, covered.
- 11
Step 11
11. When the potatoes are almost done, add the meat, then once it comes to a boil, add the cabbage and bring the borscht to a boil.
- 12
Step 12
12. Immediately after boiling, add the beet, sautéed mixture, and season to taste with salt, pepper, sugar, and vinegar.
- 13
Step 13
13. After boiling, cover the borscht with a lid, turn off the heat, let it steep for a few minutes, then serve.