20.05.2020
9
Recipe information
Cooking:
2 hour 7 min.
Complexity:
Easy
Calorie content:
929.37
Carbohydrates:
208.01
Fats:
3.6
Squirrels:
31.37
Water:
1364.77
Ingredients
Title Value
1. Beef 1 Kg
2. Potatoes 500 Column
3. White cabbage 300 Column
4. Beet 400 Column
5. Carrot 200 Column
6. Bulb onions 200 Column
7. Tomato paste 3 art. l
8. Vinegar 9% 1 Tsp
9. Garlic 3 clove
10. Bay leaf 2 PC.
11. Greenery 20 Column
12. Parsley (root) 20 Column
13. Salt taste
14. Spice taste
Cooking

1. Stage

Pour the meat with water, cook for 1.5 hours. Then cut the meat into small pieces. Add to broth.

2. Stage

Chop cabbage into thin strips. Finely chop the onion. Grate the carrots on a medium grater. Cut the beets into thin strips. Dice potatoes or cubes.

3. Stage

Fry beets in vegetable oil. Add vinegar and tomato paste, simmer for 7 minutes. Fry the onions in vegetable oil. Add carrots, a little salt and pepper, fry. Add potatoes to the boiling broth and salt.

4. Stage

When the broth boils, add the cabbage. Cook over low heat for 5 minutes. Add the beets, cook for about 10 minutes. Add onions and carrots. Next add bay leaf, parsley root.

5. Stage

If necessary, add salt and pepper. Add the garlic squeezed through the garlic press. Remove from heat, let stand for 20 minutes. Pour the finished borscht into plates, add sour cream and sprinkle with herbs.

6. Stage

Bon Appetit!!!

7. Stage

Beef and beetroot borscht is hearty, tasty and rich. Cooking such a soup is quite simple, it has a rich beautiful color. You can take beef on the bones or only the flesh as you like more, if you choose on the bones then the borscht will turn out to be even more saturated and satisfying.