Usuba
Borscht with Fresh Cabbage and Tomato Juice
Hearty borscht with beef, young cabbage, and homemade tomato juice. Vegetables are sautéed separately, then added to the broth. Served with meat, fresh herbs, and sour cream.
- Total
- 30 min
- Standard serving
- 291.8 g
Ingredients
Total 15- Beef with bone
62.5 g - Young cabbage
37.5 g - Sweet pepper
19.5 g - Potato
75 g≈ 1/2 pcs - Onion
19.5 g≈ 4 clove - Carrot
13 g - Beet
32.5 g - Tomato juice
25 ml≈ 1.5 tbsp - Garlic
1.5 g≈ 1/2 clove - Salt
to taste - Bay leaf
0.125 g≈ 1/4 pcs - Black peppercorns
0.63 g≈ 1 pcs - Herbs
to taste≈ 2/3 tsp - Black peppercornsмолотыйto taste≈ 1.5 pcs
- Sour cream
to taste
Instructions
- 1
Step 1
Chop half of the onion into half rings.
- 2
Step 2
Add onion to the broth, salt to taste and cook until the meat is done.
- 3
Step 3
Chop the second half of the onion.
- 4
Step 4
Grate the carrots on a coarse grater.
- 5
Step 5
Grate the beets on a coarse grater.
- 6
Step 6
Heat oil in a skillet over medium heat and fry the onion, carrot, and beet, stirring with a wooden spatula.
- 7
Step 7
Pour the tomato juice. You can substitute 1 tablespoon of tomato paste.
- 8
Step 8
Add to vegetables and season with pepper to taste.
- 9
Step 9
Remove the cooked meat from the broth and add peppercorns.
- 10
Step 10
Peel the potatoes and cut them into small cubes.
- 11
Step 11
Put all vegetables in the broth and cook for 5–7 minutes.
- 12
Step 12
Finely shred the young cabbage.
- 13
Step 13
Cut the bell pepper into small cubes.
- 14
Step 14
Slice the garlic into slices 2–3 mm thick.
- 15
Step 15
Add bay leaves to the borscht.
- 16
Step 16
Then add cabbage, garlic and bell pepper. Cook for another 3–4 minutes, turn off and cover with a lid.
- 17
Step 17
Cut the meat into small slices.
- 18
Step 18
Chop the greens finely.
- 19
Step 19
Before serving, add meat, herbs, and sour cream if desired.
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