Usuba
Borscht with Meat and Beets
Traditional borscht with beef, fresh cabbage and beets. Rich flavor is achieved through long stewing of beets with tomato and broth. Served with sour cream and fresh parsley.
- Total
- 65 min
- Standard serving
- 319.7 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil the meat broth and strain it.
- 2
Step 2
Cut the peeled root vegetables and beets into thin strips. Stew the beets for 20–30 minutes with fat, tomato paste, vinegar and broth. You can add bread or beet kvass.
Lightly fry the chopped root vegetables and onion in oil, mix with fried flour, dilute with broth and bring to a boil.
- 3
Step 3
Add potatoes cut into large cubes, coarsely chopped cabbage, and stewed beets to the prepared broth. Add salt and simmer for 10–15 minutes.
Then add the roots browned with flour, bay leaf, allspice and black pepper. Cook until the potatoes and cabbage are tender.
- 4
Step 4
Season the finished borscht with lard rubbed with garlic. Add tomatoes sliced into wedges and quickly bring to a boil.
Let the borscht steep for 15–20 minutes.
- 5
Step 5
When serving in bowls, add sour cream to the borscht and sprinkle with finely chopped parsley.
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