Lviv-style borscht

Not quite the usual borscht, the taste is simply divine). I borrowed this recipe from my friend from Lviv. Very tasty! Once we were vacationing in the Crimea, where we met a Ukrainian family from Lviv. That's where I tried this borscht for the first time. I was surprised that there is no cabbage in borscht! But it turned out to be so delicious that cabbage is really superfluous there! I advise everyone to try it!

Natusik

Recipe author

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Composition / ingredients

Servings:

Beef (on the bone)

Beetroot

Potatoes

Onion

Carrots

Butter (melted)

Tomato paste

Sausages

Vinegar (9%)

Sugar

Peppercorns

Bay leaf

Ground red pepper (spicy (to taste))

Salt

to taste

Dill (to taste)

Parsley

Bell pepper (red)

Vegetable oil (for frying)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 30 % 7 g

Carbohydrates 39 % 9 g

129 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 3H

Step 1:
We take beef on a bone, wash it thoroughly and put it in a saucepan with cold water. Peel one carrot and one onion, put it to the meat. Put on medium heat, bring to a boil, turn down the heat and cook for two hours, periodically removing the foam. When the broth is ready, we take out the onions and carrots, we no longer need them.
Step 2:
Beets are thoroughly washed and cooked until half cooked. We peel it from the skin.
Step 3:
Peel the potatoes and cut them into cubes.
Step 4:
Peel the remaining carrots and onions. Grate the carrots on a coarse grater, cut the onion into cubes. Bulgarian pepper will be cut into semicircles. Fry everything together until tender.
Step 5:
Cut the beets into thin strips. I use a Berner grater (a nozzle for Korean carrots). Put our beetroot in a frying pan with butter, add tomato paste, vinegar and granulated sugar. We will simmer for 15 minutes.
Step 6:
When our meat is cooked, we will take it out and cut it into medium cubes. Let's throw potatoes into the broth. Let it cook. In the meantime, cut the sausages into circles and fry them in butter until golden brown.
Step 7:
When the potatoes are almost ready, add meat, roast, stewed beetroot, chili pepper to taste, salt and pepper (ground pepper-2 tsp) to the broth. Bring to a boil, add the fried sausages. Sprinkle with herbs and simmer for 10 minutes on a slow flame.
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. Enjoy your meal!