– Beef – 1 Kilogram (on the bone)
-Water – 2 Liters
Vegetable oil – 50 milliliters
– Beet – 1 Piece (boil)
Bow – 1 Piece
– Kapusta – 200 Grams
– Carrot – 1 Piece
– Petrushka – – To taste
– Garlic – 2 teeth
– Bay leaf – 2 Pieces
-Sol – – to taste
– Tomato paste – 2 Art. spoons
Prepare all the ingredients. Put the beets in a small saucepan, cover with water (water should completely cover the beets) and boil until ready.
Take a medium-sized saucepan, put the beef in it (it is advisable to use a piece of beef with bone) and cover it with water. Water should be enough to cover the beef completely during boiling. As the water heats up, a foam will stand out – it needs to be removed. As soon as the water boils – reduce the heat and simmer for another half hour on low heat without a lid. At the very end, salt. If desired, you can add spices or a little vinegar to destroy the specific smell of boiled meat.
Thinly chop the cabbage. However, some people like the cabbage in a borsch to be chopped into large pieces, so shred as you like.
Grate the grated raw carrots.
On the same grater, grate the beets, boiled until ready.
Finely chop the onion
Heat the vegetable oil in the pan. Fry the onions for 2-3 minutes over medium heat.
Add the cabbage.
Salt and cook cabbage with onions for 5-6 minutes over medium heat.
Then add the carrots.
Add tomato paste, mix, cover the pan with a lid and simmer all together for 4-5 minutes over medium heat.
Then add fresh parsley.
Squeeze a few cloves of garlic.
Remove the meat from the broth, cut into cubes and cool. In the broth, carefully transfer the vegetables from the pan. Put broth with vegetables on the fire, add bay leaf, bring to a boil and cook on medium heat for 25-30 minutes.
Add grated beets and diced meat, remove the pan from the heat, cover with a lid and let the borsch stand for 10-15 minutes. Adjust to salt and serve with sour cream and bread.
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