Beef Borscht
Soups • Ukrainian
Description
Enjoy your meal!
Ingredients
- Bone-in Beef 20 oz
- Beetroot 10 oz
- White Cabbage 5 oz
- Onion 1 piece
- Carrot 5 oz
- Passata Tomato Sauce 1 tablespoon
- Vinegar essence 1 tablespoon
- Sugar 1 tablespoon
- Salt to taste
- Potato 15 oz
Step-by-Step Guide
Step 1
Cook the meat broth with a bay leaf.
Step 2
Boil the beetroot with the skin, cool, peel, and grate.
Step 3
Peel the carrot and onion. Grate the carrot and chop the onion. Sauté the vegetables (carrot, onion, and beetroot) in sunflower oil with the addition of tomato paste. To prevent the vegetables from burning, you can add a couple of tablespoons of broth. When the sauté is ready, add a tablespoon of sugar dissolved in vinegar and mix everything.
Step 4
Shred the cabbage and add it to the broth. When the cabbage is almost ready (about 15 minutes), add the sautéed vegetables, bring to a boil, and add the peeled and diced (1–1.5 cm) potato.
Step 5
Cook until the potato is done.
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