How to make
The washed meat is placed in a saucepan, poured with 3 liters of cold water and brought to a boil over high heat.
With a slotted spoon, skim and discard the foam that forms and add the onion and carrot cut into 4 pieces. The temperature of the stove is reduced so that the broth barely simmers.
The meat is boiled for 2-3 hours until it begins to fall apart from the bones. When the meat is cooked, the broth is salted and the onion and carrot are discarded.
The meat is removed, deboned and cut into portions. The broth is strained and transferred into a clean pot (about 2 liters of broth remains). Put it back on the stove to boil.
The potatoes are peeled and cut into thin sticks. The cleaned cabbage is cut into strips.
In the strained and boiling broth, along with the chopped meat, put the chopped potatoes and after 15-20 minutes, when they are almost cooked, add the cabbage and cook for another 5-6 minutes.
For thickener:
The beets are washed well and cut into thin sticks. Dice the remaining two carrots.
Finely chop the two onions. The pepper is cleaned from the seeds and cut into thin strips.
The peeled tomatoes are cut into cubes. The parsley and dill are washed and finely chopped.
30 ml of oil is poured into a pan and after it is heated, 30 g of butter is added. After the fat is heated enough, add the beetroot, fry for 4 minutes and add the onion.
After a few minutes, add the carrots and fry until golden. Add the pepper and after 2-3 minutes the tomatoes and tomato puree. After another 2 - 3 minutes, pour a glass of broth, add salt to taste and stew for ten minutes.
If desired, a little sugar and lemon juice can be added to the dressing. After the potatoes and cabbage are ready, the prepared broth is poured into the pot and the borscht is boiled over low heat for another 5 minutes. Remove from the heat and add the chopped parsley and dill.
The borscht is salted to taste, ground black pepper and pressed garlic cloves are added.
If desired, garlic can be crushed in a mortar with a piece of finely chopped, salted bacon and added to the borscht.
It is good to leave the borscht for 2 hours before serving. It is served with a spoonful of sour cream.
The delicious borscht with meat is ready.
