Ingredients in red borscht:
- Beef (bone in) - 500 gr.
- Beets - 300 gr.
- Potatoes - 3 pcs.
- Onions (bulb) - 1 pcs.
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons.
- Cabbage - 200 grams.
- Water - 4 liters.
- Salt and black pepper to taste.
- Black pepper - 6 pcs.
- Bay leaf - 1 pc.
- Garlic - 1 clove.
- Green onions and dill for decoration.
- 6% vinegar - 2 tbsp. spoons.
- Sugar - 1 tbsp. a spoon.
Red borscht recipe for cooking:
Beef on the bone and put my stew in 4 liters of water for 1.5 hours. Add the meat and bay leaf black pepper, bouillon solim.
At this time we clean the vegetables. Cut the beets into fine strips, potato cubes, onions and carrots into small cubes. Take out of the meat broth, separate the flesh from the bones and cut into small pieces. Return back to the pot. There also put diced potatoes, cover with a lid.
Warm up the pan on the fire, add the sunflower oil, pour the onion and carrots and fry for 5 minutes. To add the onions and carrots beets, pour 2 tablespoons vinegar and stir. Slightly prisalivaem vegetables, add 1 tbsp. spoonful of sugar. Leave the vegetables for 5 minutes in the pan under the lid. Add to it 2 tablespoons. tablespoons of tomato paste, mix thoroughly. Refills for borscht fry for another 5 minutes, stirring constantly. The finished dressing we shift into the pan.
At this time, small shinkuem cabbage. Put it in a saucepan, cover with a lid and leave to languish soup over low heat for 15 minutes. Turn off the flame under the pan, clove of garlic through chesnokodavilku skip directly to the pot. Finely chop the dill and green onions. Impose the soup in a bowl sprinkle with herbs. The finished dish can be served with sour cream or mayonnaise.
Red borscht is ready!Enjoy your meal.
See more:
Russian cuisine : Soup with chicken and zucchini
Russian cuisine borscht red