8 Recipes for the Most Delicious Beef Borscht
Source: recept-borscha.ruHearty and rich beef borscht is a long-loved homemade classic. Moreover, in reality, it doesn't take as long or is as difficult to prepare as many people think. To make your task even easier, we've gathered 8 proven recipes!
1. Borscht with Beef and Tomatoes
Source: recept-borscha.ruAnd remember, the most delicious borscht is yesterday's borscht!
You will need: 400 g beef, 150 g potatoes, 150 g carrots, 150 g beets, 250 g tomatoes, 150 g cabbage, garlic, herbs, spices.
Preparation: Boil the beef for about an hour, shred the cabbage, cut the potatoes into sticks, the tomatoes into cubes, and the rest of the vegetables into thin strips. Sauté the onion with carrots until golden, add the beets and simmer for 15 minutes.
After that, add the tomatoes and simmer the sautéed vegetables for another 10 minutes. Add the potatoes and cabbage to the boiling broth, cook until half-done, and then add the sautéed vegetables to the pot. When all the vegetables are cooked, add spices, garlic, and chopped herbs to the borscht.
2. Borscht with Beans and Beef
Source: koolinar.ruCook the beans in advance or use canned ones.
You will need: 400 g beef, 100 g beans, 1 onion, 1 carrot, 2 potatoes, 2 beets, 1 bell pepper, 1 tbsp tomato paste, 1 tbsp vinegar, 1 tsp sugar, 3 cloves garlic, 200 g cabbage, spices.
Preparation: Boil the beef for 1-1.5 hours, and in the meantime, chop the rest of the vegetables. Sauté the beets, add tomato paste, vinegar, and sugar to them, and simmer covered for about 30 minutes. Separately sauté the onion with carrots.
Add potatoes to the boiling broth, and after it boils again, add cabbage. After 15 minutes, add the remaining vegetables and cooked beans, simmer for 3 minutes, season the borscht to taste with spices and garlic, and remove from heat.
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3. Borscht with Beef and Mushrooms
Source: cafe-vokzal.ruIf you want a more original and piquant aftertaste, use pickled mushrooms.
You will need: 300 g beef, 1 beet, 1 carrot, 4 potatoes, 1 onion, 300 g mushrooms, 200 g cabbage, 1.5 tbsp tomato paste, 1 tbsp sugar, 1 bunch of herbs, spices.
Preparation: Boil the meat until cooked and chop the rest of the vegetables. Sauté the onion with grated carrots and beets, add tomato paste with sugar, and simmer until soft. Add potato sticks and shredded cabbage to the boiling broth.
After 5 minutes, add sliced mushrooms to the pot, and after another 10 minutes, add the sautéed vegetables. Cook the borscht until the vegetables reach the desired tenderness, and one minute before the end, add spices and chopped herbs.
4. Borscht with Sauerkraut and Beef
Source: zen.yandex.ruYou can use only sauerkraut or mix it half and half with fresh cabbage.
You will need: 400 g beef, 1 onion, 1 carrot, 1 beet, 1 tbsp tomato paste, 3 potatoes, 250 g sauerkraut, 1 bunch of parsley, spices.
Preparation: Cover the beef with water and boil for 1-1.5 hours, skimming off the foam. Cut the beets into thin strips, sauté them, add tomato paste and a little water, and simmer for 20 minutes. Add potatoes to the boiling broth.
Separately sauté the chopped onion with grated carrots until soft, add sauerkraut, and simmer briefly. After 10-15 minutes, add all the vegetables to the borscht, stir, and simmer for another 5-7 minutes over low heat. Finally, add spices and herbs.
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5. Borscht with Beef and Prunes
Source: lady.mail.ruWhen classic recipes have become boring!
You will need: 400 g beef, 150 g canned red beans, 1 beet, 1 leek, 1 carrot, 1 handful of prunes, 0.5 head of cabbage, 1 glass of tomato juice, spices, garlic, 0.5 bunch of basil.
Preparation: Boil the beef for an hour, add a whole beet, and cook the broth until it's done. Chop and sauté the leek with carrots, add the cooked beet cut into strips, pour in the tomato juice and simmer for 10 minutes.
Add the sautéed vegetables to the pot, and immediately add the shredded cabbage, chopped prunes, and whole garlic cloves. After 5 minutes, add the beans and spices, and after another 7 minutes, remove the borscht from the heat and sprinkle with chopped basil.
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6. Borscht with Beef in Pots
Source: zen.yandex.ruHow about borscht in the oven?
You will need: 300 g beef, 1 beet, 2 potatoes, 0.5 head of cabbage, 1 onion, 1 carrot, 1 tbsp tomato paste, 1 tsp vinegar, 1 tsp sugar, spices, 1 bunch of herbs, garlic.
Preparation: Boil the beef until cooked, and cut all the vegetables into small cubes. Sauté the onion with carrots and beets, add sugar, tomato paste, vinegar, and a little broth, and simmer for 5 minutes.
Divide the beef, potatoes, cabbage, and an even layer of sautéed vegetables among the pots. Pour broth into each pot, add spices, garlic, and herbs, and bake for 45 minutes in the oven at 200 degrees Celsius.
7. Borscht with Beef and Cauliflower
Source: det-diet.ruThanks to the beet juice, cauliflower acquires a beautiful pink hue.
You will need: 600 g beef, 1 head of cauliflower, 1 beet, 2 potatoes, 2 carrots, 2 tomatoes, 1 onion, 1 bunch of cilantro, spices, garlic.
Preparation: Cover the beef with water and boil until cooked. Separate the cauliflower into florets, cut potatoes and tomatoes into cubes, chop the onion, and cut carrots and beets into strips. Sauté the beets for 5 minutes, add tomatoes and simmer them together until soft.
Separately sauté the onion with carrots until golden, mix both sautéed mixtures and simmer a little more. Add potatoes to the boiling broth, and after 10 minutes, add the sautéed vegetables and cauliflower. Cook the borscht until the vegetables are done, season, and add garlic with cilantro.
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8. Borscht with Beef without Sautéing
Source: proprikol.ruIf you want to cook borscht faster and lighter!
You will need: 500 g beef, 300 g beets, 200 g cabbage, 200 g tomatoes, 1 onion, 1 carrot, 200 g potatoes, 1 bunch of herbs, spices.
Preparation: Boil the beef for half an hour, then add a whole beet and tomatoes to it. Remove the tomatoes after 5 minutes, peel them, and mash them into a puree. Boil the beet until cooked, remove it, and cut it into strips with the onion and carrot.
Add carrots, onion, potato cubes, and finely chopped cabbage to the boiling broth. When the cabbage is cooked, return the beets and grated tomatoes to the pot, season the borscht, and add herbs. Bring to a boil, remove from heat, and let it steep.
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