How to cook red borscht
Recipe for red borscht on the Internet is shown in a variety of variations. It is cooked with mushrooms, sauerkraut, fish and beans… At the same time, everyone thinks that his recipe is the best. Traditionally Ukrainian red borscht is prepared with lard, but in the classic Russian version there is no lard.
If you like red borscht with beans, you can also add it to the broth with meat after soaking overnight in cold water. :)
If you cook borscht during the harvest of tomatoes and bell peppers, add them to the dressing - this will make the borscht even more saturated.
Ingredients for red borscht
- 🌽 Meat - 300 gr.
- 🌽 Potatoes - 3 liters 6-7 pcs. medium size
- 🌽 Cabbage - 1/2 medium head
- 🌽 Basil - 1/2 teaspoon
- 🌽 Salt or seasoning
For dressing borscht:
- 🌽 Onion - 1 pc.
- 🌽Carrot - 1 pc.
- 🌽Beets - 1 pc.
- 🌽Tomato juice - 1 cup (or 3 tablespoons of tomato paste)
- 🌽 Sour cream - 1 tbsp. l.
- 🌽Vegetable oil
How to cook red borscht
We throw meat into a 3-liter pot with water. Cook 40 min.
Then add the peeled potatoes and cook for 10 minutes, salt (or season to taste). Cook until the potatoes are boiled. Then crush the cooked potatoes.
Shred the cabbage and throw it into the borscht, cook for 10 minutes. we do refilling at the same time.
Dressing for red borscht: Pour 5 tablespoons of vegetable oil into the pan, finely chop the onion and place it in the pan.
Add coarsely grated carrots.
Then add and fry the beets, salt, pepper to taste and simmer.
Pour the dressing for borscht with tomato juice (or 3 tablespoons of tomato paste) on top and simmer.
5 minutes before the end, throw 1 tablespoon of sour cream.
Put out.
Add dressing to borscht.
Let it boil for 5-7 minutes. Red borscht is ready! :)
Pour into a plate, add a clove of chopped garlic and a spoonful of sour cream. Enjoy your appetite!
