Don't know what to cook for lunch? Cook borscht with beef and bacon. Tender meat and salted lard perfectly harmonize with vegetables and with each other. Serve this delicious borscht with cold sour cream, green onions and bread. You can also put an additional portion of fat on the table.
Ingredients
- Beef (lean pieces) – 500 g
- Lard (salty) – 70 g
- Beetroot - 300 g
- Potatoes - 3 pieces
- Cabbage - 250 g
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 2 of the clove
- Tomato paste - 4 art.l.
- Vegetable oil - 3 tbsp.l.
- Allspice - 3 peas
- Ground black pepper - to taste
- Salt - to taste
- Green onion (for submission) – 2 stems
- Sour cream (for submission) – 100 g
- Water (filtered) – 3,5 l
Step-by-step cooking recipe
Cut beef, rinse and boil with allspice for 1 hour. Remove the foam that will appear when cooking.
Chop cabbage, lard, peeled potatoes, onions and beets. Grate the carrots on a coarse grater.
Fry onions and carrots in vegetable oil until golden brown.
Add beetroot, lard, chopped garlic and continue cooking for another 7 minutes.
Mix tomato paste with 200 ml of hot broth and pour into the roast. Simmer for 15 minutes.
In a saucepan with meat, add potatoes, cabbage and roast. Boil everything together for 10 minutes.
Add salt, pepper and remove from heat. Insist the finished dish under the lid for 20 minutes.
Serve the borscht by adding a spoonful of chilled sour cream and a little chopped green onion to the plate.
