Do you want to cook a really beautiful and delicious red borscht? One little secret and the dish will be the brightest on the whole table. There is no magic in this, you just need a small slice of lemon and a couple of extra minutes!
Ingredients
- Beef brisket (on the dice) – 500 g
- Beetroot - 300 g
- Potatoes - 4 pieces
- Cabbage - 300 g
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- Tomato paste - 3 tbsp.l.
- Vegetable oil - 40 ml
- Allspice - 3 peas
- Bay leaf - 2 pieces
- Lemon - 1 slice
- Salt - to taste
- Water (filtered) – 3,2 l
Step-by-step cooking recipe
Cut beef into large pieces, rinse and cook with bay leaf for 1.5 hours. Remove the foam that will appear in the process.
Peel and slice potatoes, beets, onions. Grate the carrots on a coarse grater, chop the cabbage into strips.
Put the beets in a separate bowl, squeeze out the lemon juice, mix and set aside for 10 minutes.
Heat vegetable oil in a frying pan, add onions and carrots and fry until golden brown.
Add beets, crushed allspice peas and cook for another 7 minutes.
Mix tomato paste, 200 ml of hot broth and pour into a frying pan. Cover and simmer for 15 minutes.
Pour potatoes, cabbage and roast into a saucepan with meat. Cook for 10 minutes over medium heat.
Add salt and remove from heat. Serve the finished borscht, sprinkling with chopped herbs.
