Hot borscht made from pickled beets

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   How to cook hot borscht from pickled beets? Prepare the ingredients to make the soup. It is better to take the beef on the bone, with a small amount of fat, so the borscht will turn out richer and tastier.

2. STEP 2

   

   Cook the meat broth. How to cook broth? Place the beef in a large saucepan, cover with cold water and place on the heat. When the water boils, reduce the heat to medium and use a slotted spoon to remove any foam from the surface. Add peeled whole onion, bay leaf, allspice peas and salt to the boiling broth. Cook it under a closed lid at low boil for 1.5 hours. Cooking time may vary depending on the quality of the meat.

3. STEP 3

   

   Prepare vegetables for soup. Using a sharp knife, finely chop the white cabbage.

4. STEP 4

   

   Peel the carrots and grate on a coarse grater.

5. STEP 5

   

   Remove the skin from the tomato. How to remove the skin from a tomato? Make a cross cut at the top. Place the tomato in boiling water for a minute, then immediately transfer it to cold water. Due to temperature changes, the skin will easily separate from the pulp. Cut the peeled tomato into small cubes. Tomatoes in this recipe can be replaced with ketchup, tomatoes in their own juice or tomato paste. Choose proportions to suit your taste.

6. STEP 6

   

   Pour the juice from the pickled beets into a small container, and place the beets themselves into another container. In a 500 gram jar, the juice amounted to 200 grams, and the chopped pickled beets, respectively, 300 grams.

7. STEP 7

   

   Now prepare the roast for the soup. How to make a roast? Heat vegetable oil in a frying pan, place carrots on it, fry them a little over low heat. Then add chopped tomato and simmer the vegetables a little. After 3-4 minutes, add the chopped pickled beets and simmer everything together for another 5 minutes.

8. STEP 8

   

   Remove the cooked meat and onion from the broth with a slotted spoon. Using a sieve and cheesecloth, strain the finished broth into a large, clean saucepan. Return the pan with the broth to the heat and bring to a boil again.

9. STEP 9

   

   Place the shredded cabbage in the boiling broth and simmer the soup, covered, until the cabbage is done, about 10 minutes.

10. STEP 10

    

    Cut the cooled boiled beef into small cubes.

11. STEP 11

    

    When the cabbage becomes soft, add the roast, beef cubes, add sugar, vinegar and juice from the pickled beets. Let the soup boil a little more, then turn off the heat and let the borscht brew under the lid for about 15 minutes. Then pour it into plates, add sour cream if desired and serve. Bon appetit!

Comments on the recipe

Natalia M

07.11.2023

4.5

The borscht turned out to be very tasty. I used to always close jars of borscht dressing for the winter, but then I somehow stopped. And this year I made a few jars of sweet beets, just as a snack. It was these beets that came in handy for my borscht. I grated it on a coarse grater, because it was an appetizer) I cooked borscht with steamed beef, took a piece of meat with ribs. By the way, I liked adding a whole onion when cooking the broth. Special thanks from the children who don’t like onions in soup) The beef was cooked well, in an hour and a half it became soft like stew. I used lemon juice instead of vinegar because... There was already vinegar in the marinade. The borscht turned out excellent, rich, slightly sweet. The beetroot marinade added a spicy twist. With sour cream it’s absolutely fire! Thanks for the new idea)