Classic borscht
Description
A hearty first course. Beet soup has been cooked in Russia for a long time, and there are many variations of its preparation. Beet soup can be made with kvass or kefir and served cold, or it can be prepared with meat for a hot version. This soup is for those who don't like cabbage in borscht; that's why beet soup is considered borscht's younger brother—cooked without cabbage. I'll tell you
Instructions
- 1
Step 1
First, let's prepare the broth. Cut the meat into several pieces, cover with cold water, and simmer until cooked, remembering to skim off the foam. You can add a piece of carrot and onion to the meat.
- 2
Step 2
We will clean and wash all the vegetables.
- 3
Step 3
Grate the carrot on a coarse grater, slice the onion as you like, it can be very finely chopped.
- 4
Step 4
And sauté until soft in vegetable oil.
- 5
Step 5
Grate the beet on a coarse grater.
- 6
Step 6
And add it to the skillet with the sautéed onion and carrots. Pour in vinegar, add sugar, pepper, and a little salt. Mix well, and optionally add one-third cup of water.
- 7
Step 7
Simmer covered over medium heat until the beets are cooked.
- 8
Step 8
Cut the potatoes into small cubes.
- 9
Step 9
Remove the meat from the broth, strain the broth, then add potatoes to the pot, season with salt, and cook until the potatoes are done.
- 10
Step 10
Cut the meat into smaller pieces and return it to the pot.
- 11
Step 11
When the potatoes are ready, add the vegetables from the frying pan to them.
- 12
Step 12
Bring to a boil, add bay leaf, and taste the borscht. Add salt to taste if necessary. Cook for another 5 minutes.
- 13
Step 13
Add fresh herbs and sour cream to the plates when serving.