Beef Borscht with Tomato Puree
Soups • World
Description
Beef Borscht with Tomato Puree
Ingredients
- Beef 25 oz
- Onion 3 pieces
- Carrot 2 pieces
- Yellow Beets 1 piece
- Orange Bell Peppers 1 piece
- Potato 20 oz
- Bay leaf 4 pieces
- Green peppercorns 6 pieces
- Salt to taste
- Red Long Chili Peppers to taste
- White Cabbage 20 oz
- Tomato Puree 15 fl oz
- Butter 3 tablespoons
- Olive Oil 5 tablespoons
- Sugar 1 teaspoon
Step-by-Step Guide
Step 1
In a three-liter pot, place 600–700 grams of beef, one onion, and one carrot — and cover with water. Bring to a boil over high heat, then simmer on low for one and a half hours.
Step 2
Remove the meat, onion, and carrot. Cut the meat into small cubes and return it to the pot.
Step 3
Finely chop two onions and sauté them in butter for one minute. Add two grated carrots and sauté everything until golden. Add this mixture to the pot along with the diced bell pepper.
Step 4
After fifteen minutes, add the diced potato and simmer for another fifteen minutes.
Step 5
Grate the beet and sauté it in olive oil for five minutes. Add the tomato puree. Reduce the heat and simmer for thirty minutes. Add a teaspoon of sugar, stir, and add all of this to the pot.
Step 6
Add black pepper, salt, red pepper, and shredded cabbage. Simmer for five minutes. Add the bay leaf. Turn off the heat and let it steep for at least one hour.
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