Créé avec l’IA
Classic Beef Borscht
90 min 400 kcal par portion Moyen
Ingrédients
4 Portions
- beef500 g
- beets2 medium
- carrot1 large
- potato1 large
- onion1 medium
- garlic2 cloves
- cabbage1/4 head
- tomato paste2 tablespoons
- vinegar1 tablespoon
- sugar1 tablespoon
- bay leaf1 leaf
- saltto taste
- pepperto taste
- vegetable oil1 tablespoon
- beef broth4 cups
- sour cream2 tablespoons
- fresh dill1 tablespoon
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
- 2
Remove the beef from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
- 3
Add the beets, carrot, and potato to the pot. Cook for about 5 minutes, stirring occasionally.
- 4
Stir in the tomato paste, vinegar, and sugar. Cook for another 2 minutes.
- 5
Return the beef to the pot and add the beef broth. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes.
- 6
Add the cabbage and bay leaf to the pot. Season with salt and pepper to taste. Continue to simmer for another 15 minutes, or until the vegetables are tender.
- 7
Remove the bay leaf and discard. Serve the borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.
