You will need
  • - 1 kg of beef;
  • - four potatoes;
  • - 300 g of cabbage;
  • - 300 g beet;
  • - 3.5 liters of water;
  • - 1 onion;
  • - 1 carrot;
  • - 3 tablespoons of tomato paste;
  • - 2 cloves of garlic;
  • - 1 teaspoon of vinegar or lemon juice;
  • - 3 Bay leaves;
  • - vegetable oil;
  • - pepper and salt;
  • - herbs to taste.
Instruction
1
If you want to cook red borsch with beets, prepare the necessary ingredients in the correct proportions. Rinse meat and soak in cold water for 20 minutes. Drain the water from the pan, pour new and put on fire. Once the broth boils, carefully remove from the surface of the foam.
2
Simmer the meat on low heat for one and a half hours. Saute vegetables separately. Finely slice the carrots and onions. Fry the vegetables in a pan in vegetable oil. Frying pan should be with high sides, otherwise the liquid while boiling can result over the edge.
3
Add the onions and carrots grated beets and tomato paste, cook 5 minutes and then pour water. It should only lightly cover the vegetables. Add lemon juice or vinegar. As a substitute will also fit 50 grams of sauerkraut juice. Due to this Supplement you will be able to cook red borscht.
4
Cook the vegetables under a lid for 25-40 minutes. It does not cease to watch for boiling over a small fire stock. 25 minutes to finish cooking the meat, add the broth potatoes, cut into small cubes. Finely shred the cabbage and place in a pan for 5-10 minutes before end of cooking. Cooking time: 5-15 minutes. Also season the soup with beets, add salt and pepper. Be sure to remove the sample from the finished dish.
5
Before you pour the red soup bowls, put in each a small amount of sour cream or mayonnaise and top with finely chopped greens. To enhance the taste, you can add in a pot of soup a small amount of garlic juice.