This type of borscht should definitely be cooked with beef. Additionally, it is permissible to use pork, lamb, chicken, etc. The main thing is to first boil the meat for 1 hour and only then add the vegetables, otherwise the meat will turn out tough, the vegetables will boil up and the color of the dish will turn brown, not burgundy!
Prepare the indicated ingredients. Peel vegetables and rinse in water.
Rinse the beef in water, cut the veins and films, cut the meat into medium pieces. Place in a saucepan, cover with hot water and boil for about 1 hour, skimming off the foam and adding bay leaves.
Grate the beets and carrots on a fine mesh grater, chop the onion into small cubes and pass all the slices in a pan in vegetable oil for about 4-6 minutes.
Cut the potatoes into medium cubes, place in a saucepan and boil for another 15 minutes. Then put the vegetable frying in the same place. Add tomato paste or tomato puree if desired. Chop the cabbage and place in a saucepan. Boil everything for about 8-10 minutes, adding salt and pouring in lemon juice.
Chop the washed dill, crush a clove of garlic and add to a saucepan, boil for literally 2 minutes and turn off the heat.
Pour hot borscht into bowls and serve with savory pastries.
Categories: Diet recipes