Borscht without potatoes

In addition to the absence of potatoes, baked beets are used in this recipe. Thanks to this, borscht acquires an additional rich taste and bright color.

Meat for broth is washed with cold water and loaded into a saucepan. The best borscht is obtained from beef, but you can diversify the set by replacing part with chicken, turkey or even pork. Fill the meat with cold water (half of the specified amount), put on high heat and bring to a boil. After boiling for 5 minutes, drain the first broth, and rinse the meat well under running water.

Return the meat to a clean saucepan, pour cold clean water again, bring to a boil. Add bay leaf, peppercorns and cook over medium heat for 1.5 hours.

While the broth cooking process is underway, we will prepare the beets. I wash the vegetables well, wrap them in foil and send them to the oven (220 degrees) for 1 hour for baking.

When 20 minutes remain before the end of cooking the broth, we proceed to the active phase of cooking borscht without potatoes. We take the beets out of the oven, unfold the foil so that it cools down a little. Peel the onions and carrots, wash and dry them. Cut the onion into small cubes, grate the carrots on a coarse grater. We pass the vegetables in vegetable oil in a well-heated frying pan until a pleasant golden color and softness.

Pour in the tomato puree (it is best to cook it before adding, just by crushing the tomatoes with a blender). Bring to a boil and boil over medium heat for 5 minutes.

The broth is ready, we take out the meat to cool down, remove the bay leaf and allspice. Peel the beets, grate them on a coarse grater and send them to a saucepan. Cook for 5 minutes.

We wash the sauerkraut with running water to remove excess brine, and add it to the borscht. Add salt and ground pepper, boil for 5 minutes and pour in the fried onion, carrot and tomato.

Turn off the stove, cover with a lid and leave for 20 minutes to infuse. Meanwhile, we cut the meat into thin strips and put it on plates. Pour borscht, supplement it with finely chopped herbs, a spoonful of sour cream and serve it to the table with a clove of garlic.

Bon appetit!