Classic borscht with beets and tomato paste

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook classic borscht with beets and tomato paste? Prepare all the necessary ingredients. The meat can be pork or beef. But it has to be on the bone. It is from such a piece that a hearty, rich broth is obtained. Cabbage can be used fresh, pickled or pickled. Peel all vegetables and rinse in running water to remove any dirt. Pour cold water over the meat and boil in boiling water until tender. This will take 1-1.5 hours

2. STEP 2

   

   When boiling, foam will form - it must be skimmed off. Remove the finished meat from the broth, cool slightly and separate from the bones. Cut the meat into pieces and return to the strained broth. Bring everything together to a boil.

3. STEP 3

   

   Cut the peeled potatoes into small pieces and place in the pan along with the cabbage. I use pickled cabbage for borscht.

4. STEP 4

   

   Next, chop the onion and grate the carrots. Fry the onions and carrots for 3-5 minutes, adding a small amount of vegetable oil, over medium heat. Don't forget to stir so the vegetables don't burn.

5. STEP 5

   

   Then place the finished frying into the pan with the broth.

6. STEP 6

   

   Grate the beets on a coarse grater and fry them for 5-7 minutes with the addition of a small amount of vegetable oil. Stir occasionally to prevent it from burning.

7. STEP 7

   

   During frying, the beets will decrease in volume. Now add sugar to it. Why add sugar? Thanks to the sugar, the beets will caramelize a little and the finished borscht will retain its color. Stir and keep on the fire for another 2-3 minutes.

8. STEP 8

   

   Then add tomato paste to the beets, stir and heat everything together well.

9. STEP 9

   

   While frying all the vegetables, the potatoes in the broth had already cooked. Therefore, add a little salt to your taste, bay leaf and roasted beets. Mix well and bring to a boil. Remove the finished borscht from the heat, cover with a lid and let steep for at least 30 minutes. This time is necessary for borscht so that all the components in taste and aroma mix together.

10. STEP 10

    

    Pour the finished borscht into plates and serve. You can supplement it with a spoonful of sour cream and chopped garlic. Bon appetit!

Comments on the recipe

Alyona

11.11.2023

5

We miss the “red” soup. The choice fell on classic borscht with beets. Love the great idea of ​​adding sugar to the beets. What a rich, beautiful, satisfying and appetizing borscht it turned out to be. Yes, with garlic and black bread, with sour cream! And my husband also put a steamy glass for himself next to the plate. In general, it was very soulful, and most importantly, it turned out delicious. Many thanks to the author of the recipe!