Usuba
Borscht with beef ribs and fresh cabbage
Rich borscht made with beef broth and tender young cabbage. Beef ribs simmer for a long time, imparting a deep flavor, while fresh vegetables are added at the end to preserve their texture. Served with sour cream and fresh herbs.
- Total
- 90 min
- Standard serving
- 783.4 g
Ingredients
Total 14
Instructions
- 1
Step 1
Rinse the beef ribs, cover with water and simmer over low heat for 1 hour.
- 2
Step 2
Cut the potatoes into cubes.
- 3
Step 3
Add the potatoes to the broth, salt it, and add a bay leaf.
- 4
Step 4
Sauté the chopped onions and carrots in vegetable oil, then add the beets. Cook covered until the vegetables are tender.
- 5
Step 5
Add tomato paste, fry for 1 minute, then pour in a few spoonfuls of broth.
- 6
Step 6
Salt, pepper, and simmer for another 5–7 minutes.
- 7
Step 7
Add the prepared fry to the pot with broth and potatoes.
- 8
Step 8
Shred the young cabbage, add it to the borscht after all other ingredients, and cook for another 3-4 minutes.
- 9
Step 9
Cut the garlic in half, put it in a saucepan, let it boil for 1 minute and turn off the heat.
- 10
Step 10
Let the borscht steep under the lid for a while. Serve with sour cream and fresh herbs to taste.
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