The Reddest Borscht
Description
Perfect for lunch. The borscht turned out rich, hearty, and very beautiful, with a vibrant, bright red color! I'll be happy if my recipe comes in handy for someone. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the meat, place it in a pot, add a small amount of water, and bring to a boil. Then drain the water, and thoroughly rinse both the meat and the pot. Place the blanched meat back into a clean pot, add 3 liters of water, bring to a boil, skim off the foam, and simmer over low heat for about 2 hours.
- 3
Step 3
Remove the cooked meat from the broth and let it cool slightly.
- 4
Step 4
Thinly slice the cabbage and add it to the boiling broth.
- 5
Step 5
Peel the potatoes, cut them into pieces, and add them to the cabbage; cook together for 10-12 minutes.
- 6
Step 6
Chop the onion and carrot into small pieces. Heat oil in a frying pan, add the vegetables and fry for a couple of minutes until soft.
- 7
Step 7
Peel the beetroot and grate it, add it to the pan with the vegetables and simmer for 5 minutes, covered.
- 8
Step 8
When the vegetables become soft, pour in the tomato sauce, add sugar, and simmer for another 5 minutes.
- 9
Step 9
Remove the boiled meat from the bone, cut the meat into pieces, and add it to the pot with cabbage and potatoes.
- 10
Step 10
Cut the sweet pepper into pieces and add it to the borscht.
- 11
Step 11
Next, add the sautéed vegetables, season the borscht with salt and pepper. Simmer together over low heat for 3-5 minutes.
- 12
Step 12
Finely chop the garlic and herbs and add them at the very end of the borscht cooking process. Cover the finished borscht tightly with a lid and let it steep for a while.
- 13
Step 13
The most delicious red borscht is ready! Serve it with sour cream.