Cooking description:
Do not be scared of pickles in the composition, I assure you, they are not felt, but they give their own piquant zest. You can safely take any beans for borscht, and do not forget that dry beans will need to be soaked overnight. In general, the borscht turns out to be rich and very tasty. I hope you enjoy the recipe too!
Purpose: For lunch / Inexpensive
Main Ingredient: Meat / Vegetables / Beets
Dish: Soups / Borsch
Ingredients:
- Beef - 600 Grams (on the bone)
- Onion - 2 Pieces
- Carrots - 2 Pieces
- Beets - 1 Piece
- Potatoes - 4-5 Pieces
- Cucumber - 2 Pieces (salted)
- Cabbage - 300 Grams
- Tomato paste - 1.5 tbsp. spoons
- Red beans - 1 Bank (any can)
- Garlic - 3-4 Cloves
- Vegetable oil - 2-3 tbsp. spoons
- Bay leaf - 2 pieces
- Peppercorns - To taste
- Salt - To taste
- Greens - To taste
Servings: 8-10
How to cook "Petrovsky borscht"
Prepare all ingredients.
Rinse the bones and place in a deep saucepan. Add one onion cut in half, one small carrot cut lengthwise into 3-4 pieces, bay leaf and peppercorns. Put the pan on fire, after boiling, remove the resulting foam, and cook the broth over low heat for about 2 hours (until the meat is cooked).
Strain the finished broth. Separate the meat from the bones and return to the pot. Place the pot back on the stove, add salt to taste and bring the broth to a boil.
Put chopped cabbage in boiling broth.
After a couple of minutes, add the beets grated on a coarse grater.
And potatoes cut into small cubes. Cook everything together until all ingredients are cooked through.
In the meantime, cook the roast. Preheat a skillet, add oil and add diced onions and grated carrots.
Fry vegetables until soft, add tomato paste and coarsely grated cucumbers.
Simmer everything together for about 2-3 minutes, then send the frying to the pan.
At the very end, add the beans, after draining all the liquid from it.
Add finely diced garlic and chopped herbs to the soup.
Let the finished borscht brew for a few minutes, then serve it to the table.
Enjoy your meal!