Lvov-Style Cabbage-Free Borscht

Not quite the usual borscht, the taste is simply divine). I borrowed this recipe from my friend from Lvov. Delicious! Once we were on vacation in Crimea, where we met a Ukrainian family from Lvov. It was there that I first tried this borscht. I was surprised that there was no cabbage in the borscht! But it turned out to be so delicious that there was actually extra cabbage! I advise everyone to try it!
cook time: 3h
Hazel Farrow
Lvov-Style Cabbage-Free Borscht

Nutrition Facts (per serving)

129
Calories
7g
Fat
9g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Sugar 2 tsp
Butter (melted) 5 tbsp
Potato 6 pc
Bay leaf 1 pc
Tomato paste 2 tbsp
Parsley 1 g
Beef (on the bone) 1 kg
Beet 4 pc
Carrot 2 pc
Bulb onions 2 pc
Vegetable oil (for frying) 100 g
Peppercorns 6 pc
Vinegar (9%) 2 tbsp
bell pepper (red) 1 pc
Dill (taste) 1 g
Sausages 3 pc
Ground red pepper (spicy (to taste)) 2 tsp

Recipe instructions

Step 1

Step 1
Take the beef on the bone, wash it thoroughly and put it in a pan with cold water. We peel one carrot and one onion and add it to the meat. Place over medium heat, bring to a boil, reduce heat and cook for two hours, periodically skimming off the foam. When the broth is ready, take out the onions and carrots; we no longer need them.

Step 2

Step 2
Wash the beets thoroughly and cook until half cooked. Remove the skin.

Step 3

Step 3
Peel the potatoes and cut them into cubes.

Step 4

Step 4
Peel the remaining carrots and onions. Grate the carrots on a coarse grater, cut the onion into cubes. Cut the bell pepper into half circles. Fry everything together until done.

Step 5

Step 5
Cut the beets into thin strips. I use a Berner grater (attachment for Korean carrots). Put our beets in a frying pan with butter, add tomato paste, vinegar and granulated sugar. We will simmer for 15 minutes.

Step 6

Step 6
When our meat is cooked, we take it out and cut it into medium cubes. Throw potatoes into the broth. Let it cook. In the meantime, cut the sausages into slices and fry them in butter until golden brown.

Step 7

Step 7
When the potatoes are almost ready, add meat, roasted beets, stewed beets, chili pepper to taste, salt and pepper (ground pepper — 2 tsp) to the broth. Bring to a boil, add fried sausages. Sprinkle with herbs and simmer for 10 minutes on low heat.

Step 8

Step 8
Cover the pan with a lid, let it brew for another 15 minutes, and our delicious borscht is ready! Serve borscht with sour cream and sprinkle with finely chopped herbs. Bon appetit!

Additional rubrics

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