Borscht with fresh cabbage beetroot and meat

Step-by-step cooking

1. Step 1:

   

   How to cook borscht with fresh cabbage, beetroot and meat? Prepare the necessary ingredients for this. Take the cabbage fresh. Wash the vegetables well from dirt and peel them.

2. Step 2:

   

   Pork can be used any part. But if you cook pork on the bone, then the broth will turn out more rich. Place the pork in cold water, bring to a boil and cook for 1-1.5 hours. When boiling, remove the foam that will appear. Strain the finished broth. Cut the meat into pieces and return to the pan.

3. Step 3:

   

   Chop the cabbage, and cut the potatoes into pieces.

4. Step 4:

   

   Put the cabbage and potatoes in a saucepan with boiling broth and leave to cook for 15 minutes.

5. Step 5:

   

   At this time, finely chop the onion and grate the carrots.

7. Step 6:

   

   Fry the onion and carrot for 4-5 minutes on low heat. Then add the chopped tomatoes to the roast. Fry everything together for another 3-4 minutes. During this time, the tomatoes will release juice and become soft.

8. Step 7:

   

   Put the finished roast in a saucepan.

9. Step 8:

   

   Separately fry the beets, grated on a grater. Add a little tomato paste to it. It will give the borscht a slight sourness and a rich color. It will take another 5-7 minutes to roast the beets. During frying, it will decrease slightly in size.

10. Step 9:

    

    Put the roasted beets in a saucepan. Add the bay leaf. Add a little salt and spices to taste. Stir, bring to a boil and remove from heat. It is not necessary to boil borscht with beetroot. This will cause it to lose color. Cover the finished borscht with a lid and leave it to stand for 15-20 minutes so that it infuses a little.

11. Step 10:

    

    Serve the finished borscht garnished with herbs and add a spoonful of sour cream. Bon appetit!