Classic borscht with beetroot

Step-by-step cooking

1. Step 1:

   

   To prepare borscht, prepare all the necessary ingredients. The meat can be pork or beef. But it should be on the bone. It is from such a piece that a hearty, rich broth is obtained. Cabbage can be used fresh, pickled or sauerkraut. Peel all the vegetables and rinse them in running water from dirt. Fill the meat with cold water and boil in boiling water until tender. It will take 1-1.5 hours.

2. Step 2:

   

   When boiling, foam will form - it needs to be removed. Fish the finished meat out of the broth, cool it a little and separate it from the bones. Cut the meat into pieces and return to the strained broth. Bring everything together to a boil.

3. Step 3:

   

   Cut the peeled potatoes into small pieces and put them in a saucepan along with the cabbage. I use pickled cabbage for borscht.

4. Step 4:

   

   Then chop the onion and grate the carrots. Fry the onion and carrot for 3-5 minutes, with the addition of a small amount of vegetable oil, over medium heat. Do not forget to stir so that the vegetables do not burn.

5. Step 5:

   

   Then send the finished roast to the broth in a saucepan.

7. Step 6:

   

   Grate the beetroot on a coarse grater and fry it for 5-7 minutes with the addition of a small amount of vegetable oil. Stir occasionally so that it does not burn.

8. Step 7:

   

   During frying, the beetroot will decrease in volume. Now add sugar to it. Why add sugar? Thanks to sugar, the beetroot will be slightly caramelized and the finished borscht will retain its color. Stir and keep on fire for another 2-3 minutes.

9. Step 8:

   

   Then add tomato paste to the beetroot, mix and warm everything well together.

10. Step 9:

    

    During the frying of all the vegetables, the potatoes in the broth have already been cooked. Therefore, add a little salt, to your taste, bay leaf and beetroot roast. Mix well and bring to a boil. Remove the finished borscht from the heat, cover with a lid and let it brew for at least 30 minutes. This time is necessary for borscht in order for all the components in taste and aroma to mix with each other.

11. Step 10:

    

    Pour the finished borscht on plates and serve it to the table. You can supplement it with a spoonful of sour cream and crushed garlic. Enjoy your meal!