Hearty Classic Borscht with Beets and Tomato Paste

One of the most delicious first dishes for lunch. Classic borscht with beets and tomato paste turns out rich and very appetizing! It is especially tasty and aromatic with garlic. Many people add it directly to the pan, but I like to add garlic to a specific portion.
cook time: 2h
Caleb Huxley
Hearty Classic Borscht with Beets and Tomato Paste

Nutrition Facts (per serving)

70
Calories
5g
Fat
4g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Salt to taste
Sugar 2 tbsp
Water 2.5 l
Potato 3 pc
Bay leaf 1 pc
Tomato paste 70 g
Beet 1 pc
Carrot 1 pc
Vegetable oil 30 g
Pork (on the bone) 800 g
Cabbage (pickled) 200 g

Recipe instructions

Step 1

Step 1
How to cook classic borscht with beets and tomato paste? Prepare all the necessary ingredients. The meat can be pork or beef. But it has to be on the bone. It is from such a piece that a hearty, rich broth is obtained. Cabbage can be used fresh, pickled or pickled. Peel all vegetables and rinse in running water to remove contaminants. Pour the meat with cold water and boil in boiling water until cooked. This will take 1-1.5 hours

Step 2

Step 2
When boiling, foam will form — it must be skimmed off. Remove the finished meat from the broth, cool slightly and separate from the bones. Cut the meat into pieces and return to the strained broth. Bring everything together to a boil.

Step 3

Step 3
Cut the peeled potatoes into small pieces and place in the pan along with the cabbage. I use pickled cabbage for borscht.

Step 4

Step 4
Next, chop the onion and grate the carrots. Fry the onions and carrots for 3-5 minutes, adding a small amount of vegetable oil, over medium heat. Donʼt forget to stir so the vegetables donʼt burn.

Step 5

Step 5
Then place the finished frying into the pan with the broth.

Step 6

Step 6
Grate the beets on a coarse grater and fry them for 5-7 minutes with the addition of a small amount of vegetable oil. Stir occasionally to prevent it from burning.

Step 7

Step 7
During frying, the beets will decrease in volume. Now add sugar to it. Why add sugar? Thanks to the sugar, the beets will caramelize a little and the finished borscht will retain its color. Stir and keep on fire for another 2-3 minutes.

Step 8

Step 8
Then add tomato paste to the beets, stir and heat everything together well.

Step 9

Step 9
While frying all the vegetables, the potatoes in the broth had already cooked. Therefore, add a little salt to your taste, bay leaf and roasted beets. Mix well and bring to a boil. Remove the finished borscht from the heat, cover with a lid and let steep for at least 30 minutes. This time is necessary for borscht so that all the components in taste and aroma mix together.

Step 10

Step 10
Pour the finished borscht into plates and serve. You can supplement it with a spoonful of sour cream and chopped garlic. Bon appetit!

Additional rubrics

Related recipes