The secrets of delicious beef borscht

Kitchen appliances and utensils: hob, pan of at least 3 liters, cutting board, knife, spoon.

Ingredients

Step cooking

1. First you need to cook the broth. To do this, we wash the beef meat well on the bone, fill it with 3 liters of water and send it to the fire.
   
2. After boiling, remove all the foam that appears, make the fire minimal, cook for one hour under the lid. You can cook longer, it all depends on the quality of the meat and how you want to get it as a result. You can use any meat as you wish. You can combine beef with pork or chicken. It is recommended to use bone for cooking the broth, so that the finished product is saturated, tasty and healthy. When cooking the broth, part of the water will evaporate, so when it is completely ready, add water to the desired amount.
   
3. While the broth is boiling, prepare the vegetables. Wash the potatoes, peel them, cut into small cubes.
   
4. Grind cabbage with a chopper or knife. It is necessary to cut it into thin strips.
   
5. Peel the onion, wash, cut into small cubes.
   
6. We clean the carrots, rinse under running water, grate.
   
7. Peel the beets, wash them, grate them. Beets and carrots, if desired, can be cut into thin strips.
   
8. We clean a couple of garlic cloves, rinse with running water, finely chop with a knife or pass through the garlic.
   
9. From the finished broth, we extract the meat to cool, and filter the water so that the broth turns out to be light, transparent.
   
10. To make the color of borsch with beef turned dark red, beets must be fried before adding. We put a frying pan on the fire, add vegetable oil, let it heat, add the grated beets, make a small fire.
    
11. If the beets are sweet in themselves (try a little before frying), then add a little sugar, at your discretion. If the variety of your beets turned out to be unsweetened, then during frying we add 2 tbsp to it. l sugar, mix. Squeeze juice from half a lemon and send to beets. Stewing the vegetable will take about 20 minutes.
    
12. The purified broth without meat is sent to the fire, let it boil, add potatoes to it. After boiling, make the fire small, cover with a lid, cook for 10 minutes.
    
13. Then add the cabbage and salt. It is better to add salt less than necessary, and salt the borscht after full preparation.
    
14. Do the frying. We heat the pan with vegetable oil, send onions to it, fry for 1-2 minutes, stirring occasionally.
    
15. Add carrots, mix, cook another couple of minutes. We also add a bay leaf and seasonings of your choice - black pepper, ground paprika, dried garlic, fresh, chopped garlic.
    
16. Add a little broth here, cook for 5 minutes.
    
17. To the pan we send the fried beets, frying from onions and carrots, mix everything well, let it cook for 3 minutes.
    
18. At this time, the meat is separated from the bone, cut into small pieces, sent to the borsch. After boiling, cook it for another 5 minutes. After that, remove from heat and let it brew for 10-15 minutes under the lid.
    
19. When serving in a portioned plate, add chopped greens of dill and parsley, a teaspoon of sour cream or mayonnaise to the borsch.Additionally, you can serve peasant appetizer and rye bread. Enjoy your meal!
    

Video recipe

Now, watch a video in which a blogger girl demonstrated the whole process of cooking delicious beef borscht. You will see how to chop vegetables, in what order to send them to the broth, how much to cook on time.

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