Russian borscht with beets

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to cook Russian borscht with beets? Prepare the necessary ingredients for this. The proportions of vegetables are approximate. You can change them to your liking. For cooking, choose meat on the bone. This will make the broth more satisfying and rich. Table vinegar can be replaced with apple cider vinegar or any other vinegar to taste.

2. STEP 2

   

   Rinse the meat in running water. Then fill with cold water, put on fire and bring to a boil. When boiling, foam will appear that needs to be removed. Then add bay leaf and peppercorns to the pan and leave to cook for 1.5-3 hours. During cooking, the meat should become soft. The article on saucepans, link at the end of the recipe, will help you choose the ideal saucepan for soup.

3. STEP 3

   

   If your sauerkraut is too sour, add water and leave to stand for about 1 hour. If you like the bright taste of sauerkraut in your soup, you can skip this step.

4. STEP 4

   

   When the meat is cooked, separate it from the bone and cut into pieces. Then return the meat to the strained broth.

5. STEP 5

   

   Chop fresh cabbage thinly. Squeeze the sauerkraut from the water.

6. STEP 6

   

   Place both types of cabbage in a saucepan with boiling broth. Leave to cook for 15-20 minutes.

7. STEP 7

   

   Peel the onions and carrots. Finely chop the onion and grate the carrots on a large grater.

8. STEP 8

   

   Also peel and grate the beets.

9. STEP 9

   

   Pour vegetable oil into a hot frying pan and fry the onions and carrots for 2-3 minutes. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

10. STEP 10

    

    Then add grated beets and tomato paste. Fry everything together for another 5 minutes.

11. STEP 11

    

    Then add a little (30-50 ml) hot water and vinegar. Simmer the vegetables over low heat for 10-15 minutes. Vinegar is necessary to ensure that the beets do not lose color.

12. STEP 12

    

    Place the stewed vegetables in a saucepan. Add sugar, salt and spices to taste.

13. STEP 13

    

    Add the garlic, passed through a press and bring the borscht to a boil. Turn it off immediately. Cover with a lid and leave to brew for 15-30 minutes. Borscht is ready! Pour it into plates and serve hot. Add sour cream or mayonnaise. Bon appetit!

Comments on the recipe

Natalia M

12.12.2023

4.8

I don’t know exactly how Russian borscht with beets differs from other types of borscht, but it turned out very tasty! My husband praised the rich borscht, and I’m glad) I noticed that it’s prepared simply, without any problems. I didn't have beef, but I did have half a rabbit carcass. I decided that rabbit was no worse than beef in terms of nutritional value and cooked borscht from it) I boiled the meat, separated it from the bones, and then put it in a saucepan along with potatoes and cabbage. While the broth was cooking, I fried onions and carrots. And then I stewed beets and tomatoes in the same frying pan, very convenient. I added the garlic cloves whole to the pan. In general, the borscht was cooked quickly. And it really turned out so rich and satisfying! For those who like sour cream and herbs, I added them to the plate. Thanks for the simple recipe for delicious borscht!

Reina

12.12.2023

4.5

Amazing! I love borscht! Previously, I always had to cook according to this recipe:

LukaS

12.12.2023

5

Today, for the first time in my life, I cooked borscht according to this recipe. The Russian borscht with beets turned out divine!