Today I propose to cook borscht with beef. It turns out very tasty, especially if you serve it with a piece of black bread or pampushki. Calculate the time in advance, as in general the cooking process will take about two hours.
Ingredients
- Beef brisket (with a bone) – 600 g
- Beetroot - 300 g
- Potatoes - 4 pieces
- Cabbage (white-haired) – 350 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 3 tbsp.l.
- Tomato juice - 150 ml
- Allspice - 3 peas
- Bay leaf - 1 piece
- Ground black pepper - to taste
- Salt - to taste
- Parsley (for submission) – 4 twigs
- Water (purified) – 3,5 l
Step-by-step cooking recipe
Cut beef, rinse thoroughly, pour cold water and boil for 10 minutes.
Change the water, add bay leaf, allspice and cook for 1.5 hours on low heat.
Peel and slice potatoes, beets and onions. Chop the cabbage into small strips, grate the carrots.
Fry onions and carrots in vegetable oil until golden brown.
Add the beets and continue frying for another 7-10 minutes. Stir the vegetables so that they fry evenly.
Pour tomato juice, 200 ml of hot broth into a frying pan and simmer for 15 minutes.
Pour potatoes, cabbage and roast into a saucepan with meat. Cover and cook for 10 minutes.
Add salt, ground black pepper and turn off. Insist the finished borscht for 15-20 minutes.
When serving, add a little chopped parsley to the plate.
