Moscow borscht with beetroot

Delicious borscht with the aroma of smoked meats will feed and warm the whole family! Incredibly delicious borscht with the smell of smoked meat products has replenished my piggy bank of borscht recipes. It is convenient to cook it if there is ready-made broth, smoked meat and you want to quickly cook such an appetizing and delicious dish as borscht! Most of the time is spent on boiling beef. Everything else is done quickly. This dish turns out to be very satisfying due to the presence of a large number of meat products in it. It will certainly be highly appreciated by men, and women should like it too!

mom of sweet tooth

Recipe author

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Composition / ingredients

Servings:

Pork (namely 80 g of boiled-smoked ham and 150 g of other smoked pork to your taste)

230

Lard (namely the spy)

100

Beef (boiled)

120

Sausages (or 3 pcs.)

Meat broth (or 2 liters)

1.5

Butter (or vegetable odorless)

Beetroot

Cabbage (or 250 g fresh or sauerkraut)

200

Carrots (average)

Roots (or dried to taste, I took fresh parsley)

1 pcs.

Onion (or 2 pcs.)

Tomato paste (or 2 fresh tomatoes)

Sugar

Vinegar (or lemon juice)

Salt

to taste

Sour cream

200

Greens

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 47 % 8 g

Carbohydrates 24 % 4 g

107 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 2 h 35 min

Step 1:
Products for making a recipe. Pre-boil a piece of beef until soft for 1-2 hours (depends on the quality of the meat). We get broth and boiled meat for the future borscht. All vegetables, roots, greens are washed-cleaned.
Step 2:
Cut the white cabbage with checkers.
Step 3:
Pour the cabbage into the boiling broth and cook for 15-20 minutes. If the cabbage is sauerkraut, then it must first be stewed until soft and put into the broth together with beets.
Step 4:
While the cabbage is cooking, cut the parsley root, carrots and onions into cubes.
Step 5:
In butter (butter or vegetable), pass the onion, then add the carrots.
Step 6:
Add beetroot cut into the same cubes to the vegetables in the pan, add tomato or chopped fresh tomatoes, sugar, vinegar (or lemon juice).
Step 7:
Simmer everything until soft, stirring occasionally with a kitchen spatula.
Step 8:
After 20 minutes from the start of cooking cabbage, add stewed vegetables with tomatoes or tomatoes to the broth. Cook everything together for about 20 more minutes.
Step 9:
Meanwhile, cut boiled beef, boiled-smoked ham, sausages into cubes or small straws.
Step 10:
In the same way, we cut other available smoked pork.
Step 11:
10 minutes before the end of cooking, we put the whole chopped meat set into the borscht: boiled beef, ham and sausages, smoked pork.
Step 12:
5 minutes before the end of cooking borscht, we fill it with garlic, ground with bacon. If you do not like lard, you can not use it: it is not a mandatory ingredient. When serving, add chopped fresh herbs and sour cream to the plate. Borscht turns out very fragrant and delicious! We pour it on serving plates, invite the family to lunch. Enjoy it! Bon appetit!

The Council:

1. If you are not used to borscht without potatoes, you can add it. With her, this borscht will be even tastier and thicker. For this volume of products, I took 5 medium-sized potato tubers.

2. In this recipe, which I found on the Internet, it says that it is possible to fill borscht with flour paste from 1 tbsp flour 5-7 minutes before the end of cooking (but this is not necessary!).