08 Mar Russian Borscht
Ingredients
- beef – 300 g
- beet – 300 g
- white cabbage – 400 g
- potatoes – 500 g
- carrots – 100 g
- root parsley – 2 PCs.
- onions – 2 heads
- garlic – 3 cloves
- clarified butter – 2 tbsp
- spoon fat – 50 g
- sweet pepper – 1 PC
- Bay leaf – 1 PC
- our cream – 150 g
- parsley and dill
- ground black pepper
- salt to taste
How to prepare
- Boil the meat in 3 liters of water, add salt and pepper.
- Beets, cabbage and onions cut into strips, potatoes – slices.
- Beet fry in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons).
- Strain the broth and continue to cook.
- Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes.
- Then add the beets, vegetables and sweet pepper cut in shreds, spices.
- Cook for another 15 minutes.
- Add chopped garlic, pounded with fat and bring to a boil.
- Then let stand another 20 minutes.
