Rich and Fragrant Classic Beet Borscht

So fragrant, rich, thick! Simply delicious! The bone broth for classic borscht with beets should be simmered on low heat for at least two hours, only in this case an impeccable rich taste will be obtained. Your family will be delighted, be sure to try it!
cook time: 2h 45 min
Zoe Kendrick
Rich and Fragrant Classic Beet Borscht

Nutrition Facts (per serving)

67
Calories
4g
Fat
4g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Onion 2 pc
Garlic (4-5 cloves) to taste
Tomatoes 3 pc
Salt to taste
Sugar 0.5 tsp
Water (or a little more) 3 l
Potato (small size) 5 pc
Beef (on the bone) 1 kg
Beet 2 pc
Carrot 2 pc
Vegetable oil 40 ml
Peppercorns 5 pc
Vinegar (I have apple cider vinegar) 2 tbsp
Greenery to taste
Dill 50 g
Cabbage 400 g
Salo (salty) 150 g

Recipe instructions

Step 1

Step 1
How to cook classic borscht with beets? Prepare all products according to the list. You can use any meat for the broth, but it is from beef on the marrow that the most delicious and rich borscht is obtained.

Step 2

Step 2
Peel potatoes, carrots, onions and beets. Rinse all vegetables. Cover the potatoes with cold water to prevent them from darkening.

Step 3

Step 3
Rinse the beef on the bone and place it in the pan. Fill with water and place on the stove. Bring to a boil over high heat, skim off any foam that forms. Place one peeled onion and carrot into the pan. Reduce heat to low, cover loosely with lid and simmer for 2-2.5 hours.

Step 4

Step 4
Cut the beets into thin slices or grate them on a coarse grater. Pour half the vegetable oil into a thick-bottomed frying pan. Heat it up and fry the beets for three minutes.

Step 5

Step 5
Add some water, vinegar and sugar. Cover the pan with a lid and simmer the beets over low heat for 15 minutes.

Step 6

Step 6
Chop the remaining onions and carrots in a way convenient for you. Heat 20 ml in a separate pan. vegetable oil. Fry the onions and carrots, stirring, until the onions are transparent.

Step 7

Step 7
Cut the tomatoes into small cubes. You can first peel the tomatoes.

Step 8

Step 8
Add the tomatoes to the pan with the onions and carrots. Reduce the heat slightly and simmer everything together for about 10 minutes.

Step 9

Step 9
Cut the potatoes into cubes or wedges.

Step 10

Step 10
Remove the outer damaged leaves from the cabbage, rinse the head of cabbage and chop into thin strips.

Step 11

Step 11
Pass the salted lard through a meat grinder or chop it as finely as possible by hand. To make it easier to cut the lard, first place it in the freezer for a while.

Step 12

Step 12
Also pass the garlic through a meat grinder or garlic press. Add the garlic to the lard.

Step 13

Step 13
Rinse the dill, dry it and chop it into small pieces. Add to lard with garlic.

Step 14

Step 14
Mix everything until smooth.

Step 15

Step 15
Remove the beef from the pan and cut it into small pieces. Strain the broth and return to the fire. Add potatoes and cabbage to the boiling broth. Cook everything for about five minutes.

Step 16

Step 16
Add fried onions, carrots and tomatoes. Add peppercorns and bay leaf. Cook for another five minutes.

Step 17

Step 17
Next comes the turn of stewed beets. Place it in a saucepan and after boiling, simmer under the lid over low heat for 5 minutes.

Step 18

Step 18
When the potatoes are ready, return the meat to the pan. Salt and pepper to taste. Taste the beef borscht and add sugar or vinegar if necessary.

Step 19

Step 19
Fresh cabbage borscht with meat is ready, ready to serve!

Step 20

Step 20
Offer sour cream and garlic lard to everyone on a plate.

Additional rubrics

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