Borscht with veal
9 servings
90 minutes
Beef borscht is a classic dish of Russian cuisine that combines the rich, hearty flavor of savory broth with the freshness of vegetables. This recipe is passed down through generations, enriched with new nuances. It harmoniously blends sweet beets, tender beef, and spicy seasonings. Lemon juice and vinegar add a light tanginess that enhances the flavor. The slow-cooked meat, rich vegetable aroma, and thick texture make borscht an ideal choice for cold days. It can be served with sour cream and fresh herbs, and its best flavor develops the next day. It's not just food—it's comfort, tradition, and warmth in every spoonful.
1
Cook the veal brisket for 60 minutes on low heat.
- Veal brisket: 500 g
2
Take the veal brisket out of the pot and remove the bones.
3
Clean the potatoes. Cut the potatoes into medium cubes and chop the cabbage.
- Potato: 3 pieces
- Cabbage: 200 g
4
Add potatoes and cabbage to the pot and boil for 20 minutes.
- Potato: 3 pieces
- Cabbage: 200 g
5
Cut the beetroot, carrot, onion, and bell pepper into strips. Chop the greens and garlic finely.
- Beetroot: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
- Fresh herbs: to taste
- Garlic: 3 cloves
6
Fry carrots, onions, and sweet peppers in vegetable oil in a pan for about 5 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
- Vegetable oil: to taste
7
Add beetroot, lemon juice, vinegar and fry for another 5 minutes.
- Beetroot: 2 pieces
- Lemon: 0.5 piece
- Ground black pepper: to taste
8
Add tomato paste and fry for 5 minutes.
- Tomato paste: 2 tablespoons
9
Add the contents of the pan and the meat to the pot.
- Veal brisket: 500 g
- Carrot: 1 piece
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
- Beetroot: 2 pieces
- Lemon: 0.5 piece
10
Stir and add greens, spices, garlic, and cook on medium heat for another 5 minutes.
- Garlic: 3 cloves
- Spices: 3 teaspoons
- Fresh herbs: to taste
11
Cover with a lid and let it steep for 10 minutes.
