Red beef borscht

Votes: 2

Time: 45 min.
Complexity: easily

Red beef borscht - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 medium head of cabbage, shredded
2 stalks celery, sliced
1 medium onion, diced
1 carrot, cut into cubes
4 beets, diced
10 cups beef broth (about 2 liters)
2 cups boiled beef, cut into large strips
1 large parsnip, cut into large cubes
1 tbsp tomato paste
Vegetable oil
Bay leaf
Thyme
Salt
Sour cream
Dill

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, white cabbage, beet, celery, carrot, parsnip root, thyme, onions, tomato paste, bay leaf, dill

Cooking the dish according to the recipe:

In a large saucepan, sauté the cabbage, celery, onion, carrot, and parsnip in a small amount of oil. Add the thyme, 1 tablespoon of tomato paste, bay leaf, and 10 cups of beef broth. Simmer for 30 minutes.
Fry the beets in a frying pan over medium heat. Add the beets to the borscht, then the beef, and simmer for another 15 minutes.