If you don't have fresh cabbage, but there is a handful of sauerkraut left – this is quite enough for borscht. I share an excellent recipe based on rich beef broth. I advise you to boil the meat in advance so as not to waste time.
Ingredients
- Beef - 350 g
- Sauerkraut - 200 g
- Carrots - 2 pieces
- Beetroot - 1 piece
- Tomato paste - 1 tsp.
- Bow purple - 1 piece
- Spices and seasonings - 1 art.l.
- Potatoes - 300 g
Step-by-step cooking recipe
Boil the beef over low heat for about an hour and a half.
Add chopped potatoes to the boiling broth and cook for 10 minutes.
Thinly slice carrots, beets and onions. Fry until soft.
Add sauerkraut and tomato, stir and fry for another 5 minutes.
Send the roast to the borscht, season and cook for another 15 minutes on low heat.
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