A delicious and hearty beef borscht: a step-by-step recipe

Country kitchen

Red borscht fits perfectly into any menu, regardless of the season, and is a lifesaver in any situation. In summer and during Lent, you can make it with just vegetables and serve it with rye bread, either chilled or warmed. If you need to make borscht quickly, a chicken borscht recipe is a good choice. Hearty, rich borscht made with rich bone broth or pork ribs is a favorite during the winter. And if you don't eat pork for some reason, try making borscht with beef—it's delicious, nutritious, and easier on the stomach than pork. This step-by-step recipe with photos will help you prepare this dish and highlight the nuances of its preparation.

It's recommended to cook borscht not just for one meal, but to make enough for two or three days. Unlike soups, borscht tastes better when it's left to sit.

Ingredients:

water – 2.5 liters;
beef – 500-600 g;
beetroot – 1 pc;
potatoes – 3 pcs;
carrots – 1 pc;
onion - 1 small;
white cabbage - one third of a small head;
tomato sauce – 3 tbsp;
vegetable oil – 2 tbsp;
bay leaf – 1 pc;
garlic – 2 cloves;
salt – to taste.

How to make borscht with beef

Boil the beef until tender. Depending on the meat you choose, it will take between one and a half and two hours. Remove the meat from the broth, transfer it to a bowl, and cover thoroughly.

Add the potato wedges to the boiling broth. Bring to a boil again and cook until the potatoes are fully cooked, ensuring that when we add the tomato, it doesn't interfere with the cooking of the starchy flesh.

On the next burner, prepare the vegetable sauté for the borscht. First, sauté the finely chopped onion until translucent, then add the thinly sliced carrots. Stir and continue simmering the vegetables for another two to three minutes.

Add the thinly sliced beets. Pour in a couple of tablespoons of water. Cover and simmer until the beets are almost done, about 10-12 minutes. Reduce the heat to low to prevent burning. Pour in the tomato sauce and mix with the vegetables. Increase the heat and lightly fry the tomatoes.

Transfer the fried vegetables, tomato, and oil to the pot with the cooked potatoes. Cook the borscht for ten minutes, but do not let it boil vigorously. Do not cover with a lid.

Shred the cabbage into short strips. Add to the borscht and season with salt. Cook over low heat until the cabbage is tender. You can leave it semi-crisp or cook it until soft—it's your preference.

Return the beef to the finished borscht and cook for a few minutes, adding bay leaves and finely chopped garlic. Turn off the heat, cover the borscht with a lid, and let it steep on a warm stovetop.

Before serving, reheat the borscht. Ladle into individual tureens or deep bowls and serve with sour cream. Enjoy!