Borscht on meat broth with lemon juice
10 servings
105 minutes
Borscht on meat broth with lemon juice is a refined dish of Russian cuisine that combines rich meat flavor with a subtle citrus tang. The history of borscht traces back to East Slavic traditions, where it became a symbol of home comfort and hospitality. In this recipe, the meat broth is infused with the aroma of fresh vegetables—beets, cabbage, carrots, and tomatoes—creating a rich palette of flavors. Lemon juice adds a special freshness, highlighting the sweetness of beets and the depth of the broth. Garlic and herbs complete the composition, giving the dish spicy notes. Borscht is served hot with sour cream, making the taste even more delicate and rich. It is an ideal dish for cozy family evenings and festive gatherings.
1
Wash the meat, fill with cold water, bring to a boil.
- Meat: 1.5 kg
2
Drain the first broth, quickly rinse the meat with cold water, and add water.
3
Bring to a boil, remove the foam, cook over medium heat.
4
After 30 minutes, cut the beetroot and carrot into strips and add them to the broth.
- Beet: 2 pieces
- Carrot: 2 pieces
5
After 20 minutes, slice the cabbage into strips and add it to the broth.
- Cabbage: 0.5 piece
6
Add chopped onion and tomato.
- Onion: 2 pieces
- Tomatoes: 2 pieces
7
After 5 minutes, add diced potatoes. Season with pepper.
- Potato: 5 piece
8
When the vegetables are ready, squeeze half a lemon, add grated garlic and herbs.
- Lemon: 0.5 piece
- Garlic: 2 heads
9
Serve with sour cream.