3
Average: 3 (1 vote)
(1 vote)
Borscht
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
Ingredients
1 bunch Soup vegetables
500 grams Beef (Lean soup meat)
salt
300 grams Beets
2 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon Vinegar
100 grams Tomato paste
2 onions
150 grams carrots
1 Parsnip
25 grams butter
200 grams potatoes
300 grams Green cabbage
2 garlic
5 black peppercorns
4 bay leaves
100 grams acid Whipped cream
2 sprigs Lovage
1 tablespoon chopped parsley
How healthy are the main ingredients?
BeefpotatocarrotTomato pasteWhipped creamsugar

Preparation steps

1.

Rinse, clean and chop soup vegetables. Combine soup vegetables and meat in a pot and fill with about 2 liters (approximately 2 1/2 quarts) water. Add some salt and simmer until meat is cooked through, about 1.5 hours. Remove meat from broth, let cool and cut into cubes. Set broth aside. Peel beets and cut into strips or cubes. In a pan, fry beets in oil. Stir in sugar, vinegar and tomato paste. Cover and simmer 20-30 minutes.

2.

Meanwhile, peel onions, carrots and parsley root. Coarsely grate parsley root. Slice onion into thin rings and cut carrots into bite-sized pieces. In a pot, cook vegetables in melted butter. Set aside. Peel and dice potatoes. Rinse, core and cut cabbage into very thin strips.

3.

Add potatoes and cabbage to broth. Cover and cook 15-20 minutes. Peel and finely chop garlic. Add garlic, beets, onions, carrots, parsley root, peppercorns and bay leaves to the potatoes and cabbage. Bring to a boil and cook 10-15 minutes more. Season to taste. Return meat to pot and heat briefly. Garnish with sour cream, sprinkle with herbs and serve.