Delicious Borscht with Beef Broth

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

To achieve a bright red color in the borscht: soak the grated beetroot in a tablespoon of lemon juice beforehand — it will retain its color during frying.

Ingredients

Pork chop with bone - 17.6 oz
Beetroot - 1 piece
White Cabbage - 7.1 oz
Salad Potatoes - 5 pieces
Onion - 1 piece
Carrot - 2 pieces
Garlic - 2 cloves
Vegetable Oil - 1 fl oz
Salt - 2 tablespoons
Dill - 1 bunch

Step by Step guide

Step 1

Boil the beef with bones for 1.5 hours over medium heat, adding boiled water so that the meat does not start to fry. Salt the broth as soon as the meat starts to boil.

Step 2

Chop the potatoes and cabbage (as preferred, this is not critical). Grate the beetroot and carrot, and finely chop the onion. Peel all the vegetables beforehand.

Step 3

After 1.5 hours of cooking the meat, add the potatoes and cabbage to the pot and cook for 20 minutes.

Step 4

Meanwhile, prepare the sauté: heat the vegetable oil in a skillet, add the onion, and fry until golden brown, then add the carrot and fry for 3–4 minutes, add the beetroot and sliced garlic, stir (you can add more oil if the mixture seems too dry), cover with a lid and simmer for 7–10 minutes, stirring occasionally.