Borscht With Beef - A Recipe With A Photo Step By Step. How To Cook Delicious Beef Borscht?

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

Hearty, rich and very tasty borsch with beef, smelling of garlic and herbs.

Ingredients

For a 3 liter pot:

Beef - 400 g

Potatoes - 3 pcs.

Cabbage - 180 g

Carrots - 1 pc.

Beets - 1 pc.

Sweet pepper - 1 pc.

Tomato paste - 2 tablespoons

Sugar - 1 tsp

Bulb onion - 1 large

Garlic - 1 clove

Bay leaf - 2 pcs.

Ground red pepper

Ground coriander

Powdered seasoning - 1 tsp

Vegetable oil - 3 tbsp.

• 53 kcal
• 1 h. 50 min.
• 1 h. 50 min.

Photo of the finished dish

Step by step recipe with photo

If hunger has covered you headlong, there is nothing easier than satisfying it with a plate of hearty and rich beef borscht. Red, smelling of garlic and herbs. Who will refuse? Each housewife has her own borscht recipe. And even after repeating someone else's recipe, the result will be an absolutely individual taste. Such a magical dish)).

Today I will tell you how I cook this borsch myself. You won't surprise anyone with the amount of ingredients, but I have my own way of processing. It is good to add parsnip root to borscht, I like its smell. But in our area it is almost a delicacy. So I buy a mixture of dry vegetables and herbs and get out of the situation.

To prepare delicious borscht with beef, take the following products.

It is better to take the meat on a sugar bone, but I have an ordinary piece without bone - what we have, as they say. Rinse the piece of meat with hot water. Pour cold, bring to a boil and remove all foam. Leave to cook for an hour and a half. I am doing it wrong and adding a mixture of vegetables at this stage, even though the instructions say that it is added at the very end. But this way the broth becomes more tasty and the meat is cooked in this fragrant liquid. Salt well, this is important.

I add this mixture to my liking.

While the meat is cooking, cook the stewed vegetables. I stew everything except potatoes and cabbage.

Chop the onion very finely. There are people who don't like boiled onions in their first courses. I am one of those. Coarsely chopped onions, added to manti and pies, do not irritate me, but I cannot eat floating large squares of onions in soups and borscht. Therefore, I cut it as small as possible. I immediately send half to the broth, and leave the other half for frying and stewing with vegetables.

Cut the beets into thin strips, no thicker than a match. The graters of the combine crumple the vegetable, squeezing out the desired juice, and manual cutting gives the best result.

Fry the onions in vegetable oil, add chopped beets and fry everything again until a characteristic smell, trying not to brown the vegetables too much.

Add chopped carrots and bell peppers. Fry, stirring occasionally, for 5 minutes.

Pour in all the spices, salt, add sugar and bay leaf. Pour in half a glass of water and simmer under the lid until the water boils away.

When the beets become soft, you can check this by pressing on the pieces with a spoon, add diluted tomato paste and crushed garlic to the vegetables. I had a home canned red pepper tomato. Simmer all together for 3 minutes. If the tomato paste is not acidic, you can add lemon juice or some vinegar. This will fix the red color of the beets and add a pleasant sourness to the borscht. Frying for borscht is ready. Turn off the heat and leave it under the lid.

Once the meat is tender, add finely chopped potatoes to the broth and cook until the desired degree of softness, I like boiled. Young potatoes are cooked quickly.

Then comes the turn of cabbage. I have it young, cooked for a couple of minutes.

Remove the meat from the broth, divide it into portions and send it back to the pan.

Add ready-made frying to the borscht, mix and let it boil for 5 minutes. At this time, straighten the borsch with beef for salt, sugar and acid. Turn off the fire and let it brew for a few minutes.

Serve borsch with sour cream and herbs, bacon and garlic. Enjoy your meal!

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