Usuba
Beef Borscht with Dill
Rich borscht with meat, fresh cabbage and fragrant dill. Prepared on a strong beef broth with the addition of beets, tomato paste and vinegar for its characteristic taste.
- Total
- 120 min
- Standard serving
- 425.1 g
Ingredients
Total 14
Instructions
- 1
Step 1
Boil the meat and bones for 1.5–2 hours. Remove the bones and cut the meat into pieces.
- 2
Step 2
Finely chop the onion and carrot, sauté in oil for 5 minutes.
- 3
Step 3
Cut the cabbage into thin strips.
- 4
Step 4
Cut the beets into thin strips, fry in oil. Add tomato paste and vinegar, simmer for 5–10 minutes.
- 5
Step 5
Cut the potatoes, add to the ready broth and salt. When the broth boils, add the cabbage and cook for 5 minutes.
- 6
Step 6
Add beets with tomato paste and vinegar, cook for 10 minutes.
- 7
Step 7
Add the sautéed onions and carrots, bay leaf. Salt and pepper to taste. Press the garlic through a garlic press, add the chopped dill. Cook for 2–3 minutes and serve.
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