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Step 1: Prepare Ingredients
Peel and chop all vegetables. Wash the piece of meat.
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Step 2: Boil the Meat
Boil the meat until it starts falling off the bone. Remove the foam that forms during
boiling.
After 40 minutes, add the beans. Continue boiling for another 20 minutes over medium heat.
Meanwhile, prepare the vegetables.
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Step 3: Prepare the Main Part of the Borscht
Chop the white cabbage and onion into small pieces.
Chop the peeled potatoes into small cubes (4-6 pieces).
Grate 2 carrots.
Grate 150-200g of beetroot.
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Step 4: Boil the Vegetables
When the meat starts to fall off the bone, remove it from the pot.
Add the potatoes to the broth and continue boiling for 10 minutes.
Sauté the onion and garlic until golden brown. 1-2 minutes in sunflower oil.
Add the carrot and sauté for another 2 minutes.
Add the grated beetroot and sauté for 5-7 minutes, stirring frequently.
Add 1 tablespoon of vinegar. Sauté for another 2 minutes, stirring.
Add 20g of salt, stir, sauté for another 2 minutes.
Add 150g of tomato paste or finely chopped tomatoes. Mix well, sauté for 3 more minutes.
Add 100g of broth, simmer the vegetables for 15 minutes over low heat.
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Step 5: Mix Vegetables with Broth
Add pepper and bay leaf to the broth with boiled potatoes.
Add cabbage and cook for 10-15 minutes.
Add the boiled meat to the broth, add 20g of salt, and cook over medium heat for 10 minutes.
Add the sautéed vegetables to the broth, mix, and cook for another 5 minutes.
Turn off the stove and let it sit for 15 minutes.
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Step 6: Serving
Remove the bay leaf.
Add grated garlic and chopped herbs (parsley, dill, green onion).
Serve the borscht hot, garnished with a spoonful of sour cream on each portion.