Borsch according to my mother's recipe
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I present to your attention a simple borscht recipe.
This is the recipe my mother uses to prepare borscht. It turns out very tasty, quick and, most importantly, easy. Try it, you won’t regret it!
Cooking borscht begins with broth. For this I use beef shoulder and some beef ribs. For the recipe I need approximately 1 kg of meat.
Ингредиенты
Beef on the bone - 1 kg
Beetroot - 200 g
White cabbage - 400 g
Potatoes - 500 g
Carrots - 150 g
Onion - 150 g
Tomato paste - 2 tbsp. l.
Lemon (lemon juice) - 0.5 pcs.
Bay leaf - 3 pcs.
Black peppercorns - 4-5 pcs.
Salt - to taste
Vegetable oil - for frying
Water - 3 l
Sour cream (for serving) - to taste
Greens (for serving) - to taste
Рецепт
1. Rinse the meat under running water. We place it in a saucepan, into which we previously poured 3 liters of cold water. Place the pan on medium heat and carefully monitor the broth - before boiling, you need to remove the foam from it. When all the foam has been removed and the broth has boiled, cover the pan with a lid and cook the broth over low heat for 1.5-2 hours.
2. While the broth is cooking, you need to fry it. It will consist of beets, carrots and onions.
Grate 200 g of beets on a coarse grater. On the same grater we grate 150 g of carrots. Cut two small onions, weighing approximately 150 g, into medium-sized cubes (cutting the onion too finely does not make much sense).
3. Place the frying pan on the stove, pour a little vegetable oil into it. Fry carrots and onions over medium heat for 5-7 minutes.
4. Add beets to the pan. To make the borscht a rich red color, sprinkle the beets with lemon juice or vinegar. I'll use lemon juice. Cut the lemon into 2 halves. Squeeze the juice from one of them onto the beets.
Fry the vegetables for 5 minutes, stirring occasionally.
Add 2 tbsp. l. tomato paste. Mix the tomato paste with vegetables and leave the frying pan on the stove for another 5-7 minutes.
5. Cut five medium potato tubers into cubes.
6. Shred 400 g of cabbage not very coarsely. Around this time, the frying should be ready. We remove it from the fire.
7. When the broth is cooked, remove the meat from it. Add the potatoes to the broth and let them cook for about 5 minutes.
8. During this time, separate the meat from the bones and cut it into pieces. Place the cabbage in the pan and let it cook for a couple of minutes.
9. After the specified time, add the frying and meat to the pan. Mix.
10. Salt the borscht to taste, add bay leaf and black peppercorns. Cover with a lid and leave the borscht to simmer over low heat for another 10 minutes.
11. Pour the borscht into plates and serve with sour cream and herbs.
Bon appetit!