Borscht
6 servings
150 minutes
Borscht is not only food, but also a form of expression of religious feeling through food. It is a way of delimitation of the East Slavic peoples and at the same time what unites all these peoples, among other things. The question is exclusively in epithets. But the main thing for any borscht is not its nationality, but whether it is tasty or not. This recipe can be called basic: meat broth, beets with tomato paste, fresh shredded cabbage added at the end.
1
Place the meat in a large pot, add 3 liters of water, bring to a boil, and cook for 1.5 hours.
- Beef brisket: 750 g
- Beef tenderloin: 300 g
2
Cut the pepper.
- Sweet pepper (capsicum): 1 piece
3
Grate the carrot, chop the onion into small cubes, and fry until golden. Add to the pot along with the chopped pepper.
- Carrot: 1 piece
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
4
Add the chopped potatoes after 10 minutes.
- Potato: 200 g
5
Grate the beetroot, fry for 10 minutes, add tomato paste, cover with a lid and simmer for another 20 minutes. Add to the borscht 10 minutes after the potatoes. Cook for another 10 minutes.
- Beetroot: 1 piece
- Tomato paste: 1 tablespoon
- Sunflower oil: 2 tablespoons
6
Chop the cabbage and add it at the very end. Cook for another 3 minutes, add bay leaf, salt, and pepper.
- Cabbage: 300 g
- Bay leaf: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Remove from heat, let it steep for at least 20 minutes, preferably overnight. Serve with sour cream.
