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Borscht with beef

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Ingredients

Adjust Servings:
3 l water
500 g beef
3 big one tomato
1 big one onion
1 big one carrot
1/2 cabbage
1 red beet
4 big one potatoes
1 bell pepper
1/2 chili pepper
1 cloves of garlic
of 1/2 lemon lemon juice
for serving greens
3 tablespoons of oil
1 teaspoon of black pepper
3 bay leaf
to taste salt

Nutritional information

92 g
Protein
82 g
Fat
132 g
Carbs
1845
Calories

Borscht with beef

national Ukrainian dish

Cuisine:
  • 1 hour 30 min
  • Serves 8
  • Easy

Ingredients

  • 3 l water
  • 500 g beef
  • 3 big one tomato
  • 1 big one onion
  • 1 big one carrot
  • 1/2 cabbage
  • 1 red beet
  • 4 big one potatoes
  • 1 bell pepper
  • 1/2 chili pepper
  • 1 cloves of garlic
  • of 1/2 lemon lemon juice
  • for serving greens
  • 3 tablespoons of oil
  • 1 teaspoon of black pepper
  • 3 bay leaf
  • to taste salt

Directions

A traditional Ukrainian dish – borscht with beef will delight you with its richness of taste. This dish is very satisfying and healthy. It can be eaten both hot and cold on a hot summer day. I recommend using sour tomatoes, pre-salted in a jar in brine, in this case your borscht will acquire a slight sourness and piquant taste.

Traditionally, borscht is served with a slice of rye bread, sliced onion and thinly sliced ​​lard.

Steps

1
Done

PREPARATION

1. Prepare the broth: pour 1 liters of water into a large saucepan, put in the beef, washed in advance and cut into medium pieces.
2. Boil, let it boil for 1 minute, drain this water and rinse the meat. Pour 3 liters clean water over the washed meat again, add bay leaf, and place over medium heat. Cook for approximately 1 hour (depending on what kind of meat you choose).
3. While the broth is preparing, wash and peel all the vegetables.
4. Place diced potatoes in a saucepan with broth.
5. Chop carrots, onions, red beets, bell peppers in your favorite way, sprinkle with lemon juice, fry these vegetables in a frying pan in a small amount of oil, when the vegetables are slightly fried, add the tomatoes crushed in a blender, mix and cover with a lid, stew for 15 minutes. If you wish, you can also add chili pepper (pre-peeled from grains and white veins) for spiciness.
6. Pour the stewed vegetables into the broth, add chopped cabbage and cook for another 30 minutes over low heat.
7. At the end, add salt, black pepper and garlic.

Serve with greens (parsley, cilantro) and sour cream. Bon appetit!

Chef Hanna

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