Ingredients:
beef (preferably on the bone) – 300 g
potatoes – 4 medium
onion – 2 pcs.
beetroot – 300-350 g
carrot – 150-200 g
sweet pepper – 1 pc.
tomato product – 250-300 ml
cabbage – 500 g
vegetable oil and butter
bay leaf
black and allspice
salt
Preparation:
Step 1.
Put the meat, spices, peeled onions and potatoes in cold water. After boiling, reduce the heat, remove the foam that appears with a spoon. Peel the rest of the potatoes and cut them into cubes, add them to the pan when the whole potatoes are half-cooked.
Step 2.
Next, prepare the roast. Finely cut the onion into cubes, pepper into half rings, clean and grate the beetroot and carrot. Fry onions and peppers in a small amount of vegetable oil. Add butter, put carrots and beets and tomato product in the pan.
Step 3.
Remove a whole potato from the broth, mash it with a fork and return it to the pan, discarding the onion. Add the ready-made roast to the pot with the broth and mix.
Step 4.
Finely chop the cabbage, add it to the boiling borscht. Add salt to taste, wait for it to boil and turn off the stove. Throw in a sprig of parsley or dill and cover with a lid, wrap the pan with borscht in a towel and let it stand for 2-3 hours.
Step 5.
After 2-3 hours, you can safely serve borscht on the table – with sour cream, black bread and a piece of dried brisket.
Delicious!