Classic Borscht

Name: Classic Borscht
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Ingredients: 600 g Beef on the bone; 2 pcs Beetroot; 300 g White cabbage; 4 pcs Potatoes; 1 pcs Carrots; 1 pcs Onion; 2 tbsp Tomato paste; 3 clove Garlic; 1 tsp Vinegar; to taste Salt; 2 pcs Bay leaf

A hearty borscht with a rich burgundy color, made with beef and a beetroot sauté. Serve with sour cream, garlic, and fresh bread.

Ingredients

600 g Beef on the bone
2 pcs Beetroot
300 g White cabbage
4 pcs Potatoes
1 pcs Carrots
1 pcs Onion
2 tbsp Tomato paste
3 clove Garlic
1 tsp Vinegar
to taste Salt
2 pcs Bay leaf

Instructions

Pour cold water over the meat and simmer the broth for 1.5 hours, skimming off the foam.
Grate the beetroot and carrots, chop the onion. Sauté the onion with carrots, then add the beetroot, tomato paste, and vinegar (it will preserve the color), simmer for 10 minutes.
Add potatoes and shredded cabbage to the broth, simmer for 15 minutes.
Add the beetroot sauté and bay leaf, season with salt, simmer for another 5 minutes. Add the garlic, remove from heat, and let it steep for 20 minutes covered.