In Russia borscht made in the spring, because it is abundant with vegetables. It is recommended for people with low iron and for boosting immunity.
It is necessary:
- 1 kg of beef
- 1 beef cube
- 1 small head of cabbage
- 500 g of carrots
- 500 g of potatoes
- 500 g of beets
- 150 g onions
- 50 g butter
- 50 ml of vinegar
- sugar
- dried bay leaf
- parsley
- 2 cloves of garlic
- 200 ml sour cream
- 1 tablespoon Vegeta
<strong>Preparation: </strong>
- Put the meat in about 2 l of water. Add Vegeta, beef cube and a little salt. Let it boil a little. Skim the foam from the surface from time to time.
- Cut the cooked meat into oblong pieces.
- Peel the beets, coarsely grate them and put them in a little water (to which you have added vinegar) and cook for 20-30 minutes.
- Cut the cabbage into pieces or noodles, dice the potatoes, dice the onions, and coarsely grate the carrots.
- Put the cabbage in the meat soup and cook for 10-15 minutes, add the potatoes and continue cooking.
- Fry the onion and carrot in hot butter, fry everything together and mix it into the cabbage together with the beetroot. Season with bay leaf, sugar and chopped garlic.
- At the end, add the sliced meat and boil everything together for a short time. Thin the borscht a little if necessary, and add a little vinegar if desired.
Source: BKTVnews.com
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