Classic borscht with beef and pork

Step-by-step cooking

1. Step 1:

   

   How to cook classic borscht with meat? Prepare the products according to the list. Wash the vegetables well and dry them with napkins. Remove the top leaves from the cabbage. Instead of tomatoes, you can take tomato paste or mashed potatoes, and replace lemon juice with 6-9% vinegar. Add sugar as desired - here it simply enhances other tastes. Cut off all the excess from beef and pork, rinse in running water.

2. Step 2:

   

   Put the washed meat in a saucepan of a suitable size, fill it with cold water, put it on the stove and bring to a boil over high heat. Use a slotted spoon to remove the foam and make the fire smaller. Cook the meat for 1.5 hours under a closed lid. In the middle of cooking, add the peppercorns and bay leaf. I cook the meat in a whole piece, but you can cut it, thereby reducing the cooking time by 2-4 times.

3. Step 3:

   

   Peel the onion head from the husk and cut into strips. Peel the beets and carrots and cut them into thin strips. You can also grate beets and carrots on a coarse grater.

4. Step 4:

   

   Chop the white cabbage into thin strips. It is better to use a young one, since it is juicier, but you can also use a mature one if you don't have a young one at hand. Peel the potatoes, rinse, cut into medium-sized cubes (as usual for soup or borscht) and rinse well again from starch.

5. Step 5:

   

   Prepare a vegetable roast. To do this, heat a frying pan with the addition of vegetable oil. Put the chopped beets, onions and carrots on it, mix and simmer everything for about 10-20 minutes, adding half a cup of broth and stirring occasionally. The cooking time depends on the size of the slicing. Also focus on the features of your stove.

7. Step 6:

   

   In the middle of stewing vegetables, add peeled and chopped tomatoes, sugar and lemon juice to the pan. Bring the frying to the softness of the vegetables and full readiness.

8. Step 7:

   

   Remove the finished meat from the broth, let it cool down a little and cut into portions. Strain the broth, pour it back into the pan and return the pieces of meat to it. Then put the chopped cabbage in a saucepan and cook it until tender.

9. Step 8:

   

   As soon as the cabbage in the broth becomes soft, add the chopped potatoes to the pan.

10. Step 9:

    

    At the end of cooking, add the fried vegetables and salt to taste. Remove the borscht from the heat, cover with a lid, and let it brew a little. The dish is ready, serve hot with a spoonful of sour cream.