Tasty classic borscht recipe

Kitchen appliances and utensils:

• stove or hob;
• knife;
• cutting board;
• 4 liter pan;
• skimmer;
• medium and large grater;
• 2 pans;
• tablespoon;
• fork;
• 2 shovels;
• ladle;
• plate for serving borsch.

Ingredients

Step cooking

1. We place 1 kg of meat in a pan, fill it with 3 liters of water, add 3-4 peas of pepper, 1 bay leaf and put on a large fire. When the water boils, remove the foam formed by a slotted spoon, reduce the heat to a minimum and leave it to boil.
   
2. After 1-1.5 hours, turn off the fire, remove the meat from the broth with a fork, put it on a cutting board, let it cool slightly, and, separating the flesh from the bone, cut it across the fibers into small pieces.
   
3. Peel 500 g of potatoes, 400 g of beets and 200 g of carrots from the peel. We rub the beets on a coarse grater, send them to a frying pan with preheated 2 tbsp. l sunflower oil and fry for 5-10 minutes. over low heat, stirring occasionally with a spatula so that it does not burn.
   
4. Add 1-2 tsp to the fried beets. vinegar, which helps to keep the dish saturated red color, and mix quickly so that it does not evaporate.
   
5. Add 3 tbsp. l tomato paste in beets followed by vinegar, mix with a spatula until smooth and simmer for 5-7 minutes, not forgetting to stir.
   
6. Peel the onion from the husk, cut into cubes or thin half rings, pour into a second frying pan with 2 tbsp of heated. l sunflower oil and fry for 2-3 minutes. over low heat, remembering to stir with a spatula.
   
7. Grate 200 g of carrots on an average grater, add to the fried onion, which has already become slightly transparent, mix and simmer for about 5 minutes, stirring it with a spatula about once a minute.
   
8. Cut peeled potatoes into cubes or straws.
   
9. Finely chop 300 g of cabbage.
   
10. Pour the pieces of meat back into the broth, put on a large fire and wait for the liquid to boil.
    
11. We put chopped potatoes in a broth of meat boiling with meat.
    
12. As soon as the broth with meat and potatoes boils, pour the chopped cabbage and cook for 5-7 minutes.
    
13. Peel the head of garlic from the husk. Now it's time to add the first beetroot frying with tomato, mix, immediately place the garlic in the broth and boil for 10 minutes.
    
14. Finely chop the dill and parsley.
    
15. Pour into the pan the second prepared frying from onions and carrots, mix.
    
16. Gently immerse 2 bay leaves, salt, sprinkle with chopped herbs, mix and turn off the heat.
    
17. We cover the pan with a lid and let it brew for 15-20 minutes. After which we take out the garlic using a slotted spoon, pour the finished soup into a plate with a ladle and serve it on the table.
    

Video recipe

For those who want to see the cooking of borsch with their own eyes, you can watch a video that clearly shows all the intricacies of preparing the products, the order in which they are added and so on.

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