Usuba
Beef and Tomato Borscht
Rich borscht with tender beef, fresh vegetables, and tomato puree. The dish takes time to prepare, but the result is a deep flavor and aroma. Served hot, often with sour cream and black bread.
- Total
- 60 min
- Standard serving
- 558.6 g
Ingredients
Total 15- Beef
116.67 g≈ 2.5 slice - Onion
75 g≈ 1/2 pcs - Carrot
33 g≈ 1/3 pcs - Beet
42.5 g - Sweet pepper
25.5 g - Potato
80 g≈ 1/2 pcs - Bay leaf
0.335 g≈ 2/3 pcs - Black peppercorns
0.6 g≈ 1 pcs - Salt
to taste - Ground red pepper
to taste≈ 1/4 tsp - Cabbage
80 g - Tomato puree
84 g≈ 1/3 cup - Butter
7.5 ml≈ 1.5 slice - Olive oil
12.45 ml≈ 2.5 tsp - Sugar
0.68 g
Instructions
- 1
Step 1
Put beef, one onion and one carrot into a 3-liter pot. Pour with water, bring to a boil over high heat, then simmer over low heat for 1.5 hours.
- 2
Step 2
Remove the meat, onion, and carrot from the broth. Cut the meat into small cubes and return it to the pot.
- 3
Step 3
Finely chop two onions and fry in butter for 1 minute. Add two grated carrots and fry until golden. Transfer the mixture to a pot together with diced bell pepper.
- 4
Step 4
After 15 minutes, add the potatoes cut into small cubes and cook for another 15 minutes.
- 5
Step 5
Grate the beets and fry them in olive oil for 5 minutes. Add tomato puree, reduce the heat and simmer for 30 minutes. Add sugar, stir and add the entire mixture to the pot.
- 6
Step 6
Add black peppercorns, salt, ground red pepper and shredded cabbage. Boil for 5 minutes. Add a bay leaf, turn off the heat and let the borscht steep for at least 1 hour before serving.
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