Russian borscht with beetroot

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. It is better to take meat with a bone, then the broth will be richer! Beef will do fine - I have beef brisket with ribs. But you can also use pork, and even chicken. I recommend replacing tomatoes in the off-season with ready-made tomato paste.

2. Step 2:

   

   Wash the meat very well. Fill with water and cook for about an hour on the lowest heat under the lid. Do not salt.

3. Step 3:

   

   Remove the meat from the broth, cool, remove the bones, and cut the meat into small pieces and return to the broth.

4. Step 4:

   

   Peel the potatoes and cut them into small cubes.I use a variety of purple potatoes, so it has this color. Add to the broth.

5. Step 5:

   

   Wash the cabbage, remove the top leaves and finely chop.

6. Step 6:

   

   Add cabbage to the soup as well. Continue to cook over low heat.

7. Step 7:

   

   Peel the carrots and onions. Grate the carrots on a coarse grater, cut the onion into cubes. Heat vegetable oil in a frying pan - it can be anything from olive to sunflower, but it must be refined. Fry the onion and carrot in a frying pan for about 5-7 minutes, stirring constantly.

9. Step 8:

   

   Add the roast to the soup. Continue to cook over low heat.

10. Step 9:

    

    Peel the beetroot. I recommend using thin gloves for this procedure. Grate the beets on a coarse grater.

11. Step 10:

    

    Heat the oil in the same pan, add the beetroot and tomato paste (if you use tomatoes, then pre-cut them into cubes. Beetroot burns quickly, so make the fire minimal, and add 2-3 tablespoons of broth from the soup to the pan so that the beetroot and tomato are slightly extinguished!

12. Step 11:

    

    Also add roasted beets to the soup.

13. Step 12:

    

    Peel and chop the garlic. I grate it on a fine grater, but you can chop it with a knife or pass it through a press. Add garlic to the soup.

14. Step 13:

    

    At the very end, add salt to the soup.

15. Step 14:

    

    Serve borscht with sour cream and fresh herbs. Bon appetit!