Beef Borscht
Soups • Russian
Description
You can use shoulder instead of brisket.
Ingredients
- Salad Potatoes 3 pieces
- White Cabbage 5 oz
- Yellow Beets 2 pieces
- Garlic 3 cloves
- Lemon ½ piece
- Carrot 1 piece
- Onion 1 piece
- Passata Tomato Sauce 2 tablespoons
- Ground Black Pepper to taste
- Spices 3 teaspoons
- Water 5 qt
- Beef chuck roast 20 oz
- Orange Bell Peppers 1 piece
- Herbs to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Boil the beef brisket for 60 minutes over low heat.
Step 2
Remove the beef brisket from the pot and discard the bones.
Step 3
Peel the potatoes. Cut the potatoes into medium cubes and shred the cabbage.
Step 4
Add the potatoes and cabbage to the pot and cook for 20 minutes.
Step 5
Cut the beets, carrot, onion, and bell pepper into strips. Finely chop the herbs and garlic.
Step 6
In a frying pan, sauté the carrot with onion and bell pepper in vegetable oil for about 5 minutes.
Step 7
Add the beets, lemon juice, vinegar, and sauté for another 5 minutes.
Step 8
Add the tomato paste and sauté for 5 minutes.
Step 9
Add the contents of the frying pan and the meat to the pot.
Step 10
Stir and add the herbs, spices, and garlic, and cook over medium heat for another 5 minutes.
Step 11
Cover with a lid and let it steep for 10 minutes.
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