Kindergarten-style borscht with meat broth

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make borscht like in kindergarten using meat broth? Take all the necessary products. For the broth, boil the meat on the bones for 2 hours. Then remove the meat and sort it by hand, separating it from the bones. Strain the broth to avoid any small bones and place on the fire. Return the sorted meat to the broth.

2. STEP 2

   

   Peel the cabbage from the top dirty leaves, wash and dry. Finely chop the required amount of fresh cabbage.

3. STEP 3

   

   Add cabbage to broth.

4. STEP 4

   

   Follow the cabbage with washed, peeled and chopped potatoes. Cook everything together over low heat for 5-7 minutes.

5. STEP 5

   

   While the cabbage and potatoes are cooking, peel the onions and carrots. Wash them and dry them. Finely chop the onion with a sharp knife. Grate the carrots on a medium grater.

6. STEP 6

   

   Pour a little vegetable oil into a hot frying pan and fry the chopped onions and carrots for 2-3 minutes. Then place the roast in a saucepan with broth.

7. STEP 7

   

   Wash and peel small beets. Grate on a coarse grater and fry in a frying pan over medium heat with the addition of a small amount of vegetable oil. Don't forget to stir while roasting to prevent the beets from burning.

8. STEP 8

   

   After 3-5 minutes of frying, the beets will decrease slightly in size. Add sugar and tomato paste to it. Mix everything well and leave on the fire for another couple of minutes.

9. STEP 9

   

   Then place the roasted beets in the pan. Add bay leaf and a little salt to your taste. Mix everything well. Bring until the first signs of boiling appear and turn off immediately. Do not let the borscht boil under any circumstances, otherwise it will lose its rich color. Cover with a lid and let stand for 20-30 minutes to let it brew. Serve the borscht hot, adding a little sour cream to the plate. Bon appetit!

Comments on the recipe

Alya Zhemchuzhinka

11.10.2023

5

Today we have borscht on the menu according to your recipe. The carrots and beets were not very sweet, so a pinch of sugar was very helpful! I used Shpitskol, it is somewhat similar to young cabbage. To avoid overcooking it and turning it into porridge, I added the cabbage at the very end, along with the beets. The borscht was infused and the cabbage became exactly as needed. It was delicious for us! Julia, thank you for the wonderful recipe!

Natalia M

11.10.2023

4.8

For lunch I cooked borscht like in kindergarten with meat broth. My whole family loved it, my daughter especially! The broth was made from pork bones with the addition of onions, carrots, parsley and spices. Then I strained the broth and washed the pan. The meat was removed from the bone and disassembled into small pieces. I chopped the vegetables in the usual way: I cut the potatoes into medium pieces, the onion into small cubes, the cabbage into noodles, and grated the carrots and beets on a coarse grater. The roast was simmered until soft. I added half as much sugar and tomato paste according to my taste. It turned out to be a wonderful borscht! Rich, aromatic and very tasty!