Each family has its own recipe for cooking borscht. According to this recipe, my great-grandmother, great-grandmother, and now my mother and I cooked borscht. And interestingly, this borscht is eaten by my husband, who does not eat vegetables (well, except potatoes).
| Prep Time | 5 minutes |
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 300 gram Beef
- 5 pieces Potatoes
- 1/2 piece Beetroot
- 1/2 piece Carrots
- 1/2 piece Onion
- 150 gram Cabbage
- 1 glass Tomato paste
- Vegetable oil
- Greenery
- Salt
- Black pepper
- Bay leaf
- Garlic
Ingredients
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Instructions
- First, cook the broth. For the broth, I usually take beef bone. I cook for 2-3 hours. I cut the finished meat into cubes.
- Next, cut carrots and beets into strips, onions into small cubes.
- Fry the carrots and beets. Put it in the broth. Prepare the casserole: fry the finely chopped onion in vegetable oil, add tomato paste and fry a little more.
- Cut the potatoes into cubes all but one. When the broth boils, throw all the potatoes (and the whole potato, too) into the pan. When the broth boils again, add salt to it.
- When the potatoes are finally cooked, take out the whole potato, mash it with a fork and send it back to the pan.
- After that, chop the cabbage, throw it into a saucepan. Let it boil and cook for 1 minute.
- Next, add the roasting, spices and finely chopped meat. Let it boil again and cook for 1 minute. Now add the greens, let it boil for 1 minute and turn it off. Borscht is ready.
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