On an average pan, about four-liter, you will need:
- beef bones with meat;
- four large beets;
- eight medium potatoes;
- two carrots;
- two large onions;
- 3 tablespoons of tomato paste and two tablespoons of vinegar;
- 3 tablespoons of vegetable oil;
- favorite herbs and spices.
The first step is to boil a rich broth from fleshy bones. When the meat from the bone begins to lag, we send potatoes to the broth. We cut it into large slices.
While boiling potatoes, prepare the remaining vegetables. It is better to cut the carrot, rather than grate it, then it will give more taste.
We cut beets in large cubes.
We start to cook the fry. In order for the vegetables to be saturated with spices and acquire a pleasant taste and aroma, all your favorite spices should be poured into the oil first.
Fry the spices a little, toss the onion into the pan.
Fry the onion until slightly golden and then add the carrots.
Combine the vegetables in a pan, add some more salt and cover. When the carrot changes color a bit, you can add beets.
Fry everything under the lid. To make the borscht slightly acidic, and the beets did not lose their saturated color afterwards, add a little tomato paste and vinegar to the frying. Mix everything in a separate bowl.
Stir well and pour into the fry.
Further, our roasting should be a little sweaty. So that it does not burn, add a few soup ladles to the pan, directly from the pan.
Cover and fry for about ten minutes.
When the broth with potatoes boils, add salt to taste to it and pour out the whole cabbage. To make it soft, it is important to add it to the broth at this stage.
At a time when the potato will easily break into a spoon, you can add frying to the broth.
As soon as you start adding it, the color of the broth will immediately begin to change. It is worth mixing the entire contents of the pan and all its contents will immediately turn into a beautiful red color.
Cover with a lid and leave to cook for another 15-20 minutes. After that, add any finely chopped greens, turn off the gas and leave the borscht under the lid to infuse.
Bon Appetit!
