Russian borscht soup

Today we are cooking a soup for all times and peoples. On the table is russian borscht soup. The borscht according to this recipe will definitely turn out to be brightly colored, with a wonderful taste and aroma.

5 from 1 vote

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Cook Time 50

Total Time 50

Course Soup

Cuisine Russian, Ukrainian

Servings people

Calories 295 kcal

Equipment

1 pan
1 frying pan
1 knife
1 chopping board
1 tablespoon
1 teaspoon

Ingredients

400 g beef
1 pc beetroot
1 pc carrot
1 pc onion
3-4 pcs potatoes
200 g white cabbage
1 tbsp tomato paste
1 tbsp flour
1 tbsp lemon juice
2 tbsp vegetable oil
3 liter water
¼ tbsp salt
4-5 pcs peppercorns peppercorns

Instructions

Prepare all the necessary ingredients.
Clean the beef from films, put it in a pot with water. To speed up the process, the meat can be cut into several pieces. Let it boil for 5 minutes, then take out the beef, rinse under the tap. Pour out the water along with the scum, fill the pot with clean water, lower the meat and return to the stove. Cook for half an hour. Then add the potato pieces.
400 g beef, 3 liter water, 3-4 pcs potatoes
And shredded white cabbage. Cook until the potatoes are done.
200 g white cabbage
In the meantime, make the dressing. Fry the grated carrot and a quarter of an onion ring in vegetable oil until soft. Add the beetroot, grated.
1 pc carrot, 1 pc onion, 2 tbsp vegetable oil, 1 pc beetroot
Keep on low heat, stirring occasionally, for 15 minutes. The beetroot should become soft. Add flour, tomato paste, and lemon juice. It can be replaced with table vinegar, but it is mandatory to use something sour, it fixes the color of the beetroot and the borscht will turn out to be richly red.
1 tbsp tomato paste, 1 tbsp flour, 1 tbsp lemon juice
Mix and transfer everything to the pot with the other ingredients. If the potatoes are not cooked by the time the acid is introduced, they may remain so, no matter how long they are kept on the stove.
Add salt and black peppercorns.
¼ tbsp salt, 4-5 pcs peppercorns
After 5 minutes, the red borscht with beef is ready. Serve the borscht traditionally with sour cream, and for convenience, cut the meat into small pieces. Bon appétit!

Nutrition

Calories: 295kcalCarbohydrates: 4gProtein: 19gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 70mgSodium: 85mgPotassium: 410mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 19mgCalcium: 32mgIron: 3mg

Keyword beef, homemade