Little Russian borscht
Description
Perfect for lunch. This type of borscht must be prepared with beef. Optionally, you may also use pork, lamb, chicken, etc. The key point is to first boil the meat for 1 hour, and only then add the vegetables; otherwise, the meat will turn out tough, the vegetables will become overcooked, and the color of the dish will turn brown instead of burgundy. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the vegetables and rinse them in water.
- 2
Step 2
Rinse the beef in water, remove the tendons and membranes, and cut the meat into medium-sized pieces. Place in a pot, pour in hot water, and simmer for about 1 hour, skimming off the foam and adding bay leaves.
- 3
Step 3
Grate the beet and carrot on a fine grater, finely chop the onion and sauté all the ingredients in a skillet with vegetable oil for about 4-6 minutes.
- 4
Step 4
Cut the potatoes into medium cubes, place in a saucepan, and boil for another 15 minutes. Then add the sautéed vegetables. Add tomato paste or tomato purée if desired. Shred the cabbage and add it to the saucepan. Boil everything for about 8–10 minutes, adding salt and pouring in lemon juice.
- 5
Step 5
Chop the washed dill, crush a clove of garlic, and add to the pot. Boil for just 2 minutes, then turn off the heat.
- 6
Step 6
Pour the hot borscht into bowls and serve with unsweetened baked goods.