Simple borscht with beetroot
Description
Perfect for lunch. Russian borscht is traditionally served with sour cream and dark bread (such as Borodinsky). This hearty and nutritious soup with meat can be considered both a first course and a main dish at the same time. It makes a complete meal for the whole family. Serve the soup hot.
Instructions
- 1
Step 1
Place a large five-liter pot on the stove, fill it with water, and bring to a boil. Wash the meat and place it into the hot water. Bring to a boil over high heat, then reduce the heat, and skim off the foam with a large spoon. Generously season with salt and pepper, add bay leaf, cover with a lid, and simmer for 1 hour.
- 2
Step 2
Meanwhile, prepare the vegetables. Wash and peel them.
- 3
Step 3
Finely chop the onion and carrot, sauté them in well-heated oil in another five-liter pot (5 minutes), then add the chopped beet and stir. Also add the pressed garlic and continue sautéing for another 5 minutes over low heat, stirring constantly.
- 4
Step 4
Finely chop the tomatoes and bell pepper, add them to the sauté along with tomato paste, season with salt and pepper, cover with a lid, and simmer for 10 minutes.
- 5
Step 5
Meanwhile, peel and slice the potatoes, then place them in cold water so they don't darken.
- 6
Step 6
When the broth is ready, remove the meat from it, then strain the broth through a fine sieve into the pot with the vegetables. Place over heat. Simmer over low heat for 15 minutes.
- 7
Step 7
After that, add the potatoes to the pot. Let it cook for another 15 minutes.
- 8
Step 8
Meanwhile, shred the cabbage and add it to your almost-ready borscht. Squeeze the juice of half a lemon into a small saucer, remove the seeds, and pour it into the pot. Let it simmer for another 15 minutes over the lowest heat.
- 9
Step 9
Separate the beef from the bone, cut into small pieces, and add to the borscht. Boil for 5 minutes as before, covered. Let the dish steep. After half an hour, it's ready to serve!