Authentic borscht
Description
Hearty and aromatic soup. In our country, borscht is a frequent guest at the lunch table. A bowl of borscht for lunch is delicious and satisfying. It is served with sour cream, garlic, fresh herbs, or a topping of minced bacon. There are variations of cold borscht, but I personally prefer it hot. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Place the meat in a pot and pour in 4 liters of water. Put it on the heat and cook for about two hours, then remove and cool the meat, cutting it into pieces. Return the meat to the broth and place it back on the heat.
- 2
Step 2
2. Peel the beets and grate them coarsely. Add the beets to the pot after it comes to a boil, then reduce the heat and simmer gently.
- 3
Step 3
3. Peel the potatoes and cut them into small cubes.
- 4
Step 4
4. Add the sliced potatoes to the pot with the beets and meat.
- 5
Step 5
5. Wash the cabbage and shred it thinly.
- 6
Step 6
6. Transfer the cabbage to the pot with the remaining ingredients, mix well.
- 7
Step 7
7. Peel the onion and rinse it with cold water, then finely chop it.
- 8
Step 8
8. Heat a frying pan with vegetable oil and add the onion, frying until golden brown.
- 9
Step 9
9. Peel the carrot, then rinse it. Grate the carrot on a coarse grater.
- 10
Step 10
10. Remove the seeds from the sweet bell pepper and wash it thoroughly, then slice into thin half-rings or cubes.
- 11
Step 11
11. Add the prepared carrots to the onion, and after 1-2 minutes add the pepper.
- 12
Step 12
12. Pour tomato juice into the pot, add minced garlic, season with salt and pepper, and simmer for 5-7 minutes.
- 13
Step 13
13. Transfer the sautéed mixture to a saucepan, bring to a boil, and simmer for 20-30 minutes, then season with salt.
- 14
Step 14
14. Serve the borscht in bowls immediately after cooking, garnish with sour cream and fresh herbs.