Usuba
Borscht with Beef and Fresh Cabbage
Classic borscht made with meat broth, beets, tomato paste, and fresh cabbage. A simple recipe with rich flavor — the key to a successful dish.
- Total
- 150 min
- Standard serving
- 379.2 g
Ingredients
Total 13
Instructions
- 1
Step 1
Place beef brisket and tenderloin in a large pot, pour in 3 liters of water. Bring to a boil and simmer for 1.5 hours.
- 2
Step 2
Chop the sweet pepper.
- 3
Step 3
Grate the carrots, dice the onion into small cubes. Fry them in sunflower oil until golden. Add to the pot together with the diced pepper.
- 4
Step 4
Add the sliced potatoes after 10 minutes.
- 5
Step 5
Grate the beets and fry them in oil for 10 minutes. Add tomato paste, cover with a lid and simmer for 20 minutes. Add the mixture to the borscht 10 minutes after the potatoes. Cook for another 10 minutes.
- 6
Step 6
Shred the cabbage and add it at the very end. Boil for 3 minutes, add a bay leaf, salt and pepper to taste.
- 7
Step 7
Remove from heat and let it steep for at least 20 minutes, preferably overnight. Serve with sour cream.
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