Borscht

Name: Borscht
Total time: 2 h
Yield: 6
Ingredients: bay leaf — 2 шт; beef — 500 г; beetroot — 2 шт; carrots — 1 шт; onion — 1 шт; potatoes — 3 шт; sour cream — 100 г; tomato paste — 2 ст. л.; white cabbage — 300 г; salt — 1 ст. л.; sunflower oil — 3 ст. л.; water — 3 л

Russian cuisine

Editorial 2 h 6 servings

Master 55 kcal/100 g updated November 12

A rich borscht made with beef broth, beetroot and cabbage.

Method

Cover the beef with water, bring to a boil, skim off the foam and cook for 1.5 hours.
Grate the beetroot on a coarse grater and braise it in oil with the tomato paste for 10 minutes.
Fry the onion and carrots in oil until soft.
Add the diced potatoes to the broth, and after 10 minutes add the shredded cabbage.
Add the beetroot, the fried onion and carrots, and a bay leaf, season with salt and cook for 10 minutes.
Let the borscht rest for 15 minutes and serve with sour cream.