Ingredients:
- 💧Water - 1.5-2 liters.
- 🍖pork or beef on the bone - 400 g
- 🥔potatoes - 4 pcs. (medium)
- 🥭beets - 2 pcs. (small)
- 🥕carrots - 1 pc.
- 🧅onion - 3 pcs. (medium)
- 🥬fresh white cabbage - 300 g
- 🍅tomato paste - 2 tbsp. l.
- 🧈sunflower oil - 4-5 tbsp. l.
- 🍋citric acid - a pinch
- 🧂salt, bay leaf, herbs - to taste.
First, cook the broth.
Pour 1.5-2 liters of water into the pan.
Add the meat and put on medium heat. Before boiling, remove the foam.
As soon as the broth boils, cover and cook over low heat for an hour and a half.
Meanwhile, prepare the roast.
Peel beets, carrots and onions.
Grate beets on a large grater, and carrots - on medium.
Cut the onion into cubes. Heat the oil in a frying pan over medium heat, pour onions and carrots, fry for 5 minutes.
Then add the beets (it can be sprinkled with citric acid or sprinkled with fresh lemon juice - so the borsch will be really red).
Fry the vegetables for another 5 minutes, add the tomato paste, stir and fry for another 5-7 minutes.
And now we cook the borsch itself.
Remove the meat from the broth and, while it is cold, throw the shredded cabbage into the broth.
After 5-10 minutes, add sliced potatoes.
Separate the meat from the bones and cut into cubes.
Return the meat to the borscht, salt it and add the roast.
Stir in the borscht, add the bay leaf and finely chopped greens, cover and cook for another 5-7 minutes.
Serve borsch with sour cream and herbs. See more recipes in ua