Forest Borscht
Description
A hearty first course. I recommend using young vegetables when preparing it—this way, the soup will be not only delicious but also very nutritious. Any meat is suitable for the broth; chicken works well too. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the meat, cover with water, and cook the broth together with bay leaf and pepper.
- 3
Step 3
Peel the potatoes, cut them into cubes, and add them to the broth.
- 4
Step 4
Slice the onion and grate the carrot.
- 5
Step 5
Fry in a pan with added oil.
- 6
Step 6
Peel the beetroot and grate it.
- 7
Step 7
Add to the skillet and sauté everything together.
- 8
Step 8
Finely chop the tomato.
- 9
Step 9
Add to the pan and simmer everything together.
- 10
Step 10
Add the sautéed mixture to the soup.
- 11
Step 11
Slice the beet stems and add them to the pot.
- 12
Step 12
Shred the cabbage and beet leaves.
- 13
Step 13
Add to the soup.
- 14
Step 14
Cut the meat used to make the broth into small pieces and add it to the soup.
- 15
Step 15
Place the pot in the oven and simmer at 120 degrees for 1-2 hours.