Classic borscht with beef

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   How to cook classic borscht with beef? Prepare all the necessary ingredients for borscht. For a richer broth, it is better to use beef on the bone. Wash and peel the potatoes well. To prevent the tubers from darkening, fill them with water while cooking the broth.

2. STEP 2

   

   Peel the onion. I use the whole onion and throw it away at the very end of cooking. But in general, onions are added to borscht when fried with beets and carrots. It needs to be cut into small cubes. Or you can use two onions at once - one for the broth, and the second for frying.

3. STEP 3

   

   Rinse the beef and place in a pan along with a whole onion (if you do not add onions to the fry). Pour in water and place the pan over medium heat. Bring to a boil and cook over medium heat until the meat is cooked through, about one hour, skimming off any foam. The cooking time will depend on the size of the piece of meat you have, what part of the carcass it comes from and the age of the animal.

4. STEP 4

   

   While the broth is cooking, cut the potatoes into medium cubes.

5. STEP 5

   

   Free the cabbage head from the topmost leaves, cut out the stalk. Finely chop the cabbage.

6. STEP 6

   

   Remove the meat from the broth, cool and cut into small pieces.

7. STEP 7

   

   Add shredded cabbage and potatoes to the broth. Bring the broth to a boil and cook over medium heat for 10-15 minutes.

8. STEP 8

   

   Prepare the necessary ingredients for frying. How to make a roast? Prepare food for her. Wash the beets and carrots and peel them. You can replace tomato paste with ketchup or 1-2 fresh tomatoes. If you are using fresh tomatoes, remove the skins from them. To do this, cut them crosswise, scald them with boiling water, and then put them in cold water. After this, the skin will be very easy to remove. Then grate the pulp on a fine grater.

9. STEP 9

   

   Grate the beets on a coarse grater.

10. STEP 10

    

    Also grate the carrots on a coarse grater.

11. STEP 11

    

    Heat vegetable oil in a frying pan over low heat. Add carrots, beets and tomato paste. If you use onions in the frying, you need to add it along with all the vegetables.

12. STEP 12

    

    Simmer over low heat for 5-7 minutes, stirring.

13. STEP 13

    

    Transfer the roast into the pan and stir. The borscht will immediately acquire a bright ruby ​​color. The key to the beautiful bright red color of borscht is the color of the beets themselves, as well as the cooking time. If beets are stewed for a long time and then boiled, they become transparent, and the borscht acquires a pale red color. The proportions of beets and water are also important: if there is a lot of water, but the beets are small, then there will not be enough of it to properly color the entire broth.

14. STEP 14

    

    Return beef to pan. Pour in vinegar. You can replace the vinegar with the juice of 1/2 lemon or 1/2 tsp. citric acid. In any case, it is necessary to add some kind of acid to the borscht: this way its bright color is preserved and the borscht itself acquires a slight sourness. Add bay leaves, salt and pepper. Stir again and cook until the vegetables are ready for about 10-15 minutes.

15. STEP 15

    

    Peel the garlic cloves and pass through a press.

16. STEP 16

    

    Season the borscht with chopped garlic and remove the pan from the heat. I usually leave the pan on the burner as it cools.

17. STEP 17

    

    Cover the pan with a lid and let the borscht steep for 10-15 minutes. Then pour into plates and serve with sour cream and black bread. Bon appetit!

Comments on the recipe

ReveRita

22.09.2023

4.6

The best of the best! And here is red borscht with pork.

Eleno4ka

22.09.2023

4.5

Today for lunch I will have classic borscht with beef. My broth was cooked in advance, so the cooking process was significantly reduced. The tomato I had was homemade, frozen, not as red as the store-bought one, but I was sure of its naturalness. I add onions to the frying; everyone eats it in any form))). To add garlic to borscht, I usually grind it with a small piece of lard. The borscht turned out to be very tasty! Thank you, Maria, for your recipe.

AnyutaYarovaya

22.09.2023

5

Thanks for the recipe, I made my first borscht and it turned out great!

Natalia

22.09.2023

4.9

Thank you very much for the recipe, the borscht turned out very bright and tasty!

Natalia M

22.09.2023

4.9

I have cooked a lot of borscht in my life) But I always cooked according to the same pattern, so I decided to find something new. In this recipe, it was a discovery for me that you can not cut the onion, but boil it whole, like in the ear, for example. But my children don’t like onions in soup; they even find them in borscht) Now I will always do this. The borscht really turned out to be a beautiful rich color! Instead of vinegar, I added lemon juice, and also a teaspoon of sugar, I think it tastes better. Young garlic added flavor. I recommend this recipe. The borscht turned out bright, tasty and aromatic!

Di

22.09.2023

4.9

Hello 👋. I cooked borscht for the first time, so tasty, appetizing and aromatic! I love thick soups, so I made it according to my preferences. Thanks for the recipe!