Usuba
Homemade Borscht with Beef
Hearty borscht on meat broth with vegetables. Beets and carrots are pre-stewed, which gives the soup a deep flavor and rich color. Served with sour cream and fresh herbs.
- Total
- 120 min
- Standard serving
- 523.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Place the meat in a pot with cold water. Bring to a boil, drain the water and rinse the meat. Pour fresh cold water and simmer for 1.5 hours with salt, bay leaf and half an onion.
- 2
Step 2
Peel the carrots, beets, potatoes, and peppers. Cut all vegetables into small cubes. Shred the cabbage into thin strips.
- 3
Step 3
In a skillet with vegetable oil, fry the remaining onion. Add tomatoes, carrots, and beets. Simmer covered until the vegetables are tender.
- 4
Step 4
Lower the potatoes into the boiling broth. After 3 minutes, add the cabbage. After another 5 minutes, add all the stewed vegetables.
- 5
Step 5
A couple of minutes before the dish is ready, add the minced garlic.
- 6
Step 6
Serve borscht hot with sour cream and fresh chopped herbs in each bowl.
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