Usuba
Borscht with Fresh Garlic and Parsley
Hearty borscht with beef, beets, and vegetables. The beets are pre-fried with tomato paste and vinegar, then added to the soup along with finely chopped garlic and fresh parsley. The dish turns out aromatic, satisfying, and bursting with flavor.
- Total
- 30 min
- Standard serving
- 679.5 g
Ingredients
Total 13
Instructions
- 1
Step 1
Wash and peel the beets, cut them into thin strips. Add tomato paste and sugar, fry in sunflower oil over moderate heat for 5 minutes.
- 2
Step 2
Add 100 ml of broth and vinegar. Simmer covered over low heat for 15 minutes.
- 3
Step 3
Heat the remaining broth, add the meat and simmer over moderate heat, skimming off the foam.
- 4
Step 4
Clean the cabbage, carrots and onion, cut into thin strips. Cut the potatoes into sticks.
- 5
Step 5
Add the cabbage to the meat. Fry the carrots and onions in sunflower oil until golden, add to the soup. Add the potatoes and simmer for 15 minutes over medium heat.
- 6
Step 6
10 minutes before the dish is ready, add a bay leaf and black pepper. Remove the meat, cut it into strips 1 cm wide, and put it back into the soup.
- 7
Step 7
Add beets to the soup and stir. Finely chop the garlic and parsley, add to the borscht. Season to taste, pour into bowls and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
