Girls, I would say briefly: incredibly delicious borscht. Very bright and saturated. It can be cooked both in meat broth and in a lean vegetarian version. Both options are very good. Today I cooked it with meat.
For a lean vegetarian option, prepare vegetable broth or use water. Even boiled in water, this borscht turns out very tasty.
For another option, wash the beef, finely chop, pour 3 liters of cold water and bring to a boil, carefully removing the foam. Leave the broth on low heat.
At the same time, rinse thoroughly, and then boil the beets.
Meanwhile, prepare the vegetables: wash them and peel them.
Peel the eggplants, cut into large cubes, add salt and set aside. Cut carrots and celery into thin strips. Finely chop the onion.
Disassemble the cauliflower into inflorescences.
In a saucepan, heat 3 tablespoons of oil, lightly fry the onion until golden brown.
Add the carrots and celery and fry over low heat until soft.
Add the tomato paste, stir and simmer for a couple of minutes. Remove from the heat.
Cut the potatoes into slices, slices or cubes as you like.
Peel the boiled beets and grate them on a coarse grater.
Pass the garlic through the press.
When the broth is ready, remove the meat, separate from the bones, cut into pieces and set aside.
Put potatoes in boiling broth, bring to a boil again and cook on low heat for 10 minutes.
Add the cabbage.
Add the pressed eggplants.
And add the roasting, add salt, bring to a boil and cook on low heat for 5-7 minutes.
Return the meat to the soup, add the beetroot and bay leaf and bring to a boil again. Reduce the heat to a minimum, and then simmer the borscht for a couple of minutes.
Whisk to taste with sugar and citric acid, remove from heat, add garlic, cover and let the borscht brew for 15-20 minutes. Remove the bay leaf. Pour borscht on plates, garnish with herbs and serve with sour cream.