Borscht With Veal, Step By Step Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

1 kg of veal ribs;

2 large beets;

1/2 small head of cabbage;

1 carrot;

1 onion;

3 potatoes;

2 tablespoons lemon juice;

2 tablespoons tomato paste;

Parsley and dill;

1 tsp sugar;

1 tsp paprika;

salt and pepper to taste.

• 96 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

One of the most delicious borscht that I have ever tasted was made with veal rib broth. Now I am in a hurry to share the recipe with you. The soup prepared according to this recipe has a bright rich color and a pleasant taste.

So, for cooking borscht with veal, we need … (see photo) All ingredients are indicated per 3 liters of water.

Wash the ribs of the veal, separate the excess films and put in a saucepan and pour 3 liters of water. Put the pan on fire and bring to a boil, remove the foam. Cook for 1.5 hours. Then remove the ribs and separate the meat from the bones.

Chop the cabbage about 5 mm thick. Cut the potatoes into medium-sized cubes. Place the potatoes and cabbage in the broth and cook for about 20 minutes.

Grate beets and carrots on a medium grater. Chop the onion and tomato. Heat the vegetable oil in a frying pan and fry the onions, then add the beets, carrots and tomato paste, stir and simmer, covered, for about 15 minutes.

Sprinkle the stewed beets with carrots with lemon juice, add 1 teaspoon of sugar and mix.

Put the prepared vegetable mixture in the meat broth, send the meat cut from the ribs there, salt and pepper to taste. Also add finely chopped greens and heat the soup for 5-7 minutes.

Serve veal borscht, seasoning it with sour cream. It also goes well with garlic and fresh herbs.

Enjoy your meal!