Lviv-style borscht

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Take beef on the bone, wash it thoroughly and put it in a saucepan with cold water. Peel one carrot and one onion and add it to the meat. Place over medium heat, bring to a boil, reduce heat and cook for two hours, periodically skimming off the foam. When the broth is ready, take out the onions and carrots; we no longer need them.

2. STEP 2

   

   Wash the beets thoroughly and cook until half cooked. Remove the skin.

3. STEP 3

   

   Peel the potatoes and cut them into cubes.

4. STEP 4

   

   Peel the remaining carrots and onions. Grate the carrots on a coarse grater, cut the onion into cubes. Cut the bell pepper into half circles. Fry everything together until cooked.

5. STEP 5

   

   Cut the beets into thin strips. I use a Berner grater (an attachment for Korean carrots). Put our beets in a frying pan with butter, add tomato paste, vinegar and granulated sugar. We will simmer for 15 minutes.

6. STEP 6

   

   When our meat is cooked, we take it out and cut it into medium cubes. We throw potatoes into the broth. Let it cook. In the meantime, cut the sausages into slices and fry them in butter until golden brown.

7. STEP 7

   

   When the potatoes are almost ready, add meat, roasted beets, stewed beets, chili pepper to taste, salt and pepper (ground pepper - 2 tsp) to the broth. Bring to a boil, add fried sausages. Sprinkle with herbs and simmer for 10 minutes on low heat.

8. STEP 8

   

   Cover the pan with a lid, let it brew for another 15 minutes, and our delicious borscht is ready! Serve the borscht with sour cream and sprinkle with finely chopped herbs. Bon appetit!

Comments on the recipe

Tatiana

21.09.2023

5

Natasha, thank you for the recipe, a very interesting way of cooking. And also a personal thank you: my daughter-in-law grew up in the Lviv region, I’m taking the soup for her. THANK YOU!!!!

Katerina

21.09.2023

5

Borscht without cabbage? I’d like to try cooking it your way! Thank you, it’s very beautiful in the photo and the cooking method is close to me. I just bake the beets in the microwave, then grate them on a Korean grater and simmer them with carrots, bell peppers, bunches and tomato paste. I add them at the end, when the potatoes and cabbage are already ready. The borscht turns out rich burgundy color. I sprinkle the greens into the plates. I put the garlic when I turn off the burner under the pan and add 1 tbsp of Vegeta and Lavrushka. I let it brew for 20-30 minutes. I sometimes cook it without potatoes, but with cabbage.

Tanya

21.09.2023

4.9

Very tasty borscht, even the children really liked it!