Easy, Flavorful Borscht with Tomato Paste

Rich, with plenty of vegetables and meat! Youʼll swallow your tongue! Cooking borscht with tomato paste is not as difficult as it seems at first glance. This dish should be in every housewifeʼs cookbook. To save effort and time, you can use ready-made canned roast.
cook time: 1h 40 min
Noah Merrick
Easy, Flavorful Borscht with Tomato Paste

Nutrition Facts (per serving)

34
Calories
1g
Fat
4g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Water 3 l
Beef 500 g
Cabbage 400 g
Potato 4 pc
Garlic 3 clove
Tomato paste 4 tbsp
Paprika 0.5 tsp
Ground black pepper to taste
Salt to taste

Roasting:

Beet 400 g
Carrot 1 pc
Onion 1 pc

Recipe instructions

Step 1

Step 1
How to cook borscht with tomato paste, cabbage, beets and meat? Prepare all the necessary ingredients. The meat set can be anything you like. You can replace beef with pork, chicken or turkey. But keep in mind that cooking time and calorie content will change. Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup. You can use any spices you like. I added paprika.

Step 2

Step 2
Rinse the beef and place it in a saucepan, add water. Cook over medium heat until the meat is cooked through, about 1 hour, skimming off any foam. If you need a rich broth, take meat with a bone. I have beef ribs. Read at the end of the recipe for information on how to choose the ideal pan for the first course and correctly calculate the amount of water.

Step 3

Step 3
While the meat is cooking, prepare the remaining ingredients for the borscht. Remove the top damaged leaves from the cabbage and remove the stalk. Shred the cabbage.

Step 4

Step 4
Peel the beets and grate them on a coarse grater.

Step 5

Step 5
Peel the carrots and grate on a coarse grater. You can save time by using ready-made canned store-bought or homemade borscht dressing. For a link to suitable homemade dressing recipes, see the steps at the end of the recipe.

Step 6

Step 6
Peel the potatoes and cut into medium cubes.

Step 7

Step 7
Peel the onion and cut into small cubes.

Step 8

Step 8
While the meat is cooking, prepare the dressing. Place onions, carrots and beets into the pan. Pour in 200-250 ml of broth from the pan. Simmer over low heat, covered, for 20-30 minutes.

Step 9

Step 9
Then add tomato paste, garlic cloves passed through a press and spices. Simmer, stirring, for 1 minute and turn off the heat. Read about how to choose the perfect frying pan in separate articles, links at the end of the recipe

Step 10

Step 10
Remove the meat from the broth, cool slightly, separate from the bones and cut into small pieces.

Step 11

Step 11
Strain the broth and return to medium heat. Add cabbage and potatoes. Bring the broth to a boil and cook over medium heat for 10-15 minutes.

Step 12

Step 12
Transfer the roast into a saucepan. Next, add the chopped beef. Stir and cook the borscht over low heat until the vegetables are tender, another 3-5 minutes. Add more spices during the process if necessary. If you wish, you can add 1 tbsp. l. lemon juice or 1 tsp. vinegar.

Step 13

Step 13
Remove the finished borscht from the heat, cover with a lid and let steep for 10-15 minutes.

Step 14

Step 14
Pour the borscht with beef and tomato paste into bowls, garnish with fresh herbs and serve. Bon appetit!

Additional rubrics

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