Borscht with beef tail

8 servings

400 minutes

Recipe by Vasily Melnikov, chef of "Syrovarnya na Oktyabr".

Energy value per serving

• Calories: 528.4
• Proteins: 42.7g
• Fats: 12.8g
• Carbohydrates: 65.4g

Ingredients

• Beet: 1 kg
• Potato: 1 kg
• Cabbage: 1 kg
• Onion: 500 g
• Carrot: 500 g
• Beef sirloin: 1 kg
• Tomato paste: 200 g
• Vinegar: 20 ml
• Sweet pepper: 300 g
• Beef tail: 1 pc
• Sour cream: 50 g
• Red onion: 30 g
• Green onions: 10 g
• Sugar: 50 g
• Garlic: 20 g

Cooking steps

1. Boil broth with tails. Rinse the meat and tails and cover them with water. Place on fire and cook for 2-4 hours.

   Required ingredients:

   • Beef sirloin: 1 kg
   • Beef tail: 1 piece

2. Grate or chop the onion, carrot, and beetroot randomly. Fry everything in a pan with added sugar, vinegar, and tomato paste.

   Required ingredients:

   • Onion: 500 g
   • Carrot: 500 g
   • Beet: 1 kg
   • Tomato paste: 200 g
   • Vinegar: 20 ml

3. Strain the prepared broth and add chopped potatoes to it. Cook until the potatoes are half done.

   Required ingredients:

   • Potato: 1 kg

4. Then add the chopped cabbage and beet sauté to the broth and potatoes.

   Required ingredients:

   • Cabbage: 1 kg
   • Beet: 1 kg

5. Cook on low heat until ready. Adjust the borscht to taste with salt, sugar, and garlic.

   Required ingredients:

   • Sugar: 50 g
   • Garlic: 20 g

6. Put sour cream, lard, red and green onions in the sauce bowls.

   Required ingredients:

   • Sour cream: 50 g
   • Red onion: 30 g
   • Green onions: 10 g

7. To serve.