Hot beetroot classic with meat

Step-by-step cooking

1. Step 1:

   

   How to cook a hot beetroot classic with meat? Prepare the products. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator. The neck part of pork, tenderloin is suitable, but it is better to take the meat on the bones, then the taste of the soup will be more saturated. In this case, boil it in a whole piece. When the pork becomes soft, remove it from the pan with a slotted spoon, cut it, removing the bone and return it back to the broth.

2. Step 2:

   

   Pour clean filtered water into a saucepan. Do not use tap water, as this will negatively affect the taste of the dish. Rinse the pork pulp, dry it, cut off excess fat, films. Cut into small pieces. Transfer to a saucepan. Pour in the ground dry roots (celery root, parsley). Add salt. When it boils, reduce the heat to a minimum and cook for about 40-60 minutes until the pork is ready. Do not forget to remove the resulting foam.

3. Step 3:

   

   Rinse the peeled onion and knife with cold water, so the onion juice will not irritate the mucous membrane of the eyes. Cut into small cubes. Wash the carrots thoroughly from dirt with a brush. Peel with a knife or vegetable peeler. Also finely cut into cubes. Pour vegetable oil into the frying pan for frying. Warm it up. Fry the onion first until golden, then add the carrots and saute the vegetables over low heat until soft (about 2-3 minutes).

4. Step 4:

   

   Wash and peel the beets. Cut it into thin cubes. Send it to the vegetable roast. Fry, stirring, for about 5 minutes more, until it softens. To speed up the process, you can use ready-made boiled beets in vacuum packaging. It can not be stewed, but simply cut and add to the soup 5-7 minutes before the end of cooking.

5. Step 5:

   

   Also wash the bell pepper, dry it with paper towels. Cut in half, remove the middle with the seeds. Cut into strips and send to the frying pan. Add bay leaf, citric acid (at the tip of a teaspoon), tomato sauce, allspice. Fry the vegetables on low heat for about 3 minutes, stirring. Instead of citric acid, you can add a tablespoon of lemon juice.

6. Step 6:

   

   Pour a glass of boiled water into the pan. Cover with a lid and simmer on low heat for about 10 minutes after boiling.

8. Step 7:

   

   When the vegetables are steamed and become soft, send them to a saucepan with meat broth.

9. Step 8:

   

   Wash and peel the potatoes. Cut into small cubes. Add to the soup. Cook it over medium heat until tender, about 10 minutes (from pressing a spoon, it should break easily).

10. Step 9:

    

    Peel the garlic. Pass it through a garlic press, add it to the soup. Cook for another 3 minutes.

11. Step 10:

    

    Wash, dry fresh herbs, chop with a knife. Put it in a saucepan. Or add dry dill. Mix it up. Turn off the heat and let the beetroot brew for 15 minutes under the lid.

12. Step 11:

    

    Now pour on plates, sprinkle with chopped fresh herbs (dill, parsley, green onion feathers), add a spoonful of sour cream (any fat content) and serve. Bon appetit!