Usuba
Homemade Borscht with Meat and Fresh Cabbage
Traditional borscht with meat broth, fresh cabbage and beets. The dish is prepared with sautéed vegetables including onions, carrots and tomatoes, seasoned with citric acid and spices.
- Total
- 60 min
- Standard serving
- 509.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil the meat broth and salt it. Add shredded cabbage and beets grated on a coarse grater to the boiling broth. Cook until done.
- 2
Step 2
Prepare the dressing: finely chop the onion, grate the carrot on a fine grater. Pour boiling water over the tomatoes and remove the skin.
In a hot skillet with sunflower oil, sauté the onion, carrots, tomatoes and a tablespoon of flour until soft.
- 3
Step 3
Pour the finished dressing into a pot with cabbage and beets. Let it simmer for a few minutes until the onions and tomatoes are completely softened. Stir.
- 4
Step 4
In a separate cup, dissolve citric acid in water and bring to a boil. Add to the borscht after dressing. Sprinkle spices to taste.
- 5
Step 5
If the beets are not sweet enough, add sugar to taste.
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