Hot borscht from pickled beetroot

Step-by-step cooking

1. Step 1:

   

   How to cook hot borscht from pickled beets? Prepare the ingredients for making the soup. Beef is better to take on the bones, with a small amount of fat, so the borscht will turn out richer and tastier.

2. Step 2:

   

   Cook the meat broth. How to cook broth? Put the beef in a large saucepan, cover with cold water and put on fire. When the water boils, reduce the heat to medium and remove the foam from the surface with a slotted spoon. Add the peeled whole onion, bay leaf, allspice peas and salt to the boiling broth. Cook it under a closed lid at a low boil for 1.5 hours. The cooking time may vary, depending on the quality of the meat.

3. Step 3:

   

   Prepare the vegetables for the soup. Using a sharp knife, finely chop the white cabbage.

4. Step 4:

   

   Peel the carrots and grate them on a coarse grater.

5. Step 5:

   

   Peel the tomato. How to remove the skin from a tomato? Make a criss-cross incision on top. Put the tomato in boiling water for a minute, then immediately transfer to cold water. From the temperature difference, the skin will easily move away from the pulp. Cut the peeled tomato into small cubes. Tomatoes in this recipe can be replaced with ketchup, tomatoes in their own juice or tomato paste. Choose the proportions to your taste.

6. Step 6:

   

   Drain the juice from the pickled beetroot into a small container, put the beetroot itself into another container. In a jar with a volume of 500 grams, the juice was 200 grams, and sliced pickled beets, respectively, 300 grams.

8. Step 7:

   

   Now prepare the roast for the soup. How to make a roast? Heat the vegetable oil in a frying pan, put the carrots on it, fry it a little over low heat. Then add the chopped tomato and put out the vegetables a little. After 3-4 minutes, add the chopped pickled beets and simmer all together for another 5 minutes.

9. Step 8:

   

   Remove the cooked meat and onion from the broth with a slotted spoon. Using a sieve and gauze, strain the finished broth into a large, clean saucepan. Return the pot of broth to the fire and bring it to a boil again.

10. Step 9:

    

    Put the chopped cabbage in boiling broth, cook the soup under the lid until the cabbage is ready, about 10 minutes.

11. Step 10:

    

    Cut the cooled flesh of boiled beef into small cubes.

12. Step 11:

    

    When the cabbage becomes soft, add the roast, beef cubes to the pan, add sugar, pour vinegar and juice from the pickled beetroot. Let the soup boil a little more, then turn off the heating and let the borscht brew under the lid for about 15 minutes. Then pour it on plates, add sour cream if desired and serve to the table. Enjoy your meal!