Classic borscht with beets

Step-by-step preparation

Cooking time: 2 hr 45 mins

1. STEP 1

   

   How to cook classic borscht with beets? Prepare all products according to the list. You can use any meat for the broth, but it is from beef on the marrow that the most delicious and rich borscht is obtained.

2. STEP 2

   

   Peel potatoes, carrots, onions and beets. Rinse all vegetables. Cover the potatoes with cold water to prevent them from darkening.

3. STEP 3

   

   Rinse the beef on the bone and place it in the pan. Fill with water and place on the stove. Bring to a boil over high heat, skim off any foam that forms. Place one peeled onion and carrot into the pan. Reduce heat to low, cover loosely with lid and simmer for 2-2.5 hours.

4. STEP 4

   

   Cut the beets into thin slices or grate them on a coarse grater. Pour half the vegetable oil into a thick-bottomed frying pan. Heat it up and fry the beets for three minutes.

5. STEP 5

   

   Add some water, vinegar and sugar. Cover the pan with a lid and simmer the beets over low heat for 15 minutes.

6. STEP 6

   

   Chop the remaining onions and carrots in a way convenient for you. Heat 20 ml in a separate pan. vegetable oil. Fry the onions and carrots, stirring, until the onions are transparent.

7. STEP 7

   

   Cut the tomatoes into small cubes. You can first peel the tomatoes.

8. STEP 8

   

   Add the tomatoes to the pan with the onions and carrots. Reduce the heat slightly and simmer everything together for about 10 minutes.

9. STEP 9

   

   Cut the potatoes into cubes or wedges.

10. STEP 10

    

    Remove the outer damaged leaves from the cabbage, rinse the head of cabbage and chop into thin strips.

11. STEP 11

    

    Pass the salted lard through a meat grinder or chop it as finely as possible by hand. To make it easier to cut the lard, first place it in the freezer for a while.

12. STEP 12

    

    Also pass the garlic through a meat grinder or garlic press. Add the garlic to the lard.

13. STEP 13

    

    Rinse the dill, dry it and chop it into small pieces. Add to lard with garlic.

14. STEP 14

    

    Mix everything until smooth.

15. STEP 15

    

    Remove the beef from the pan and cut it into small pieces. Strain the broth and return to the fire. Add potatoes and cabbage to the boiling broth. Cook everything for about five minutes.

16. STEP 16

    

    Add fried onions, carrots and tomatoes. Add peppercorns and bay leaf. Cook for another five minutes.

17. STEP 17

    

    Next comes the turn of stewed beets. Place it in a saucepan and after boiling, simmer under the lid over low heat for 5 minutes.

18. STEP 18

    

    When the potatoes are ready, return the meat to the pan. Salt and pepper to taste. Taste the beef borscht and add sugar or vinegar if necessary.

19. STEP 19

    

    Fresh cabbage borscht with meat is ready, ready to serve!

20. STEP 20

    

    Offer sour cream and garlic lard to everyone on a plate.

Comments on the recipe

Marianna Kim

18.12.2023

4.6

See also the classic recipe for red borscht with beef.

Natalia M

18.12.2023

4.9

I haven’t cooked classic borscht with beets for a long time, I miss it. I also cooked beef broth on the bone, only I brought the first broth to a boil and drained it. In the second broth I put a couple of sprigs of parsley and a sweet pepper for taste. I cooked it for about two hours until the meat was as soft as possible. For the dressing, I fried onions and carrots until golden brown. And then in the same frying pan I stewed the beets with grated tomatoes and tomato paste. I added apple cider vinegar to the beets to preserve color and sugar to neutralize the acid. My cabbage is not young, so I cooked it at the same time as the potatoes. Pepper and bay leaf at the end, like a cherry on the cake). I salted the lard for serving in advance)). I mixed it with garlic, but didn’t add any greens because my son doesn’t like them. I didn’t even know that stirring this appetizer into a plate of hot borscht would turn out so delicious! Garlic gave such a delicious, mouth-watering aroma and spice! Lard also adds satiety. Thank you very much for the recipe, it’s a pleasure to cook with it! I recommend!