Delicious and rich borsch with beef: a step-by-step recipe

9.01.2024 Country kitchen

Red borscht fits perfectly into the menu regardless of the time of year and will help out in any situation. In summer and at the post you can cook it only from vegetables and serve with rye bread, cooling or, conversely, heating. If you need to cook borsch quickly, a recipe for borsch with chicken is suitable. In winter, hearty, rich borscht on a steep bone broth or with pork ribs become favorites. Well, if for some reason you don’t eat pork, cook borsch with beef - it is very tasty, nutritious and not so heavy for the stomach as with pork. A step-by-step recipe with a photo will help prepare this dish, tell you about the nuances of cooking.

Cooking borsch is recommended not once, but with a margin of two to three days. Unlike soups, borscht tastes better when infused.

Ingredients:

water - 2.5 liters;
beef - 500-600 gr;
beets - 1 pc;
potatoes - 3 pcs;
carrots - 1 pc;
onion - 1 small;
white cabbage - a third of a small fork;
tomato sauce - 3 tbsp. l;
vegetable oil - 2 tbsp. l;
bay leaf - 1 pc;
garlic - 2 cloves;
salt to taste.

How to cook beef borscht

Boil the beef until tender. Depending on the selected meat, it will cook from one and a half to two hours. We take out the meat from the finished broth, transfer it to a bowl and cover it.

In the boiled broth, lay the bars of potato. We again boil and boil the potatoes until fully cooked so that when we add the tomato, it does not interfere with the cooking of starchy pulp.

On the next burner we are preparing a vegetable fry for dressing borsch. First, we pass the finely chopped onions to translucency, add carrots chopped into thin strips to it. Mix, continue to simmer the vegetables for another two to three minutes.

Add the beets chopped into thin cubes. Pour a couple of tablespoons of water. We cover, stew almost until the beets are ready, in time it takes 10-12 minutes. We make a weak fire so that the frying does not burn. Pour tomato sauce, mix with vegetables. Increase the heat and lightly fry the tomato.

We transfer the fried vegetables along with tomato and oil to a pan with ready-made potatoes. Cook the borscht for ten minutes, not allowing it to boil very much. Do not cover with a lid.

Shred the cabbage with a short straw. Add to the borscht, add salt. On low heat, cook borsch until cabbage is ready. You can leave it crunchy on the floor or cook until soft - cook as you like.

We return the beef to the finished borsch, cook for several minutes, adding the lavrushka and finely chopped garlic. Turning off the fire, cover the borscht with a lid and leave to insist on a warm stove.