Traditional borscht with beans and beef

Ingredients

• beef - 300-400 g
• onion - 1-2 pcs.
• carrots - 1 pc.
• potatoes - 2 pcs.
• beets - 2 pcs.
• tomato paste - 1 tbsp. l.
• Bulgarian pepper - 1 pc.
• fresh garlic - 3-4 cloves
• red beans (boiled or canned) - 100 g
• fresh cabbage - 1/4 head

Cooking

Step 1

Rinse the beef and put to cook for 1-1.5 hours.

Step 2

Clean vegetables. Cut carrots and onions into thin strips and fry in a pan in a small amount of vegetable oil. Peel and cut the beetroot as well. Pour sunflower oil into a saucepan and add tomato paste, fry a little and add beets. Add two tablespoons of sugar and 3 tablespoons of 9% vinegar. Then pour in two cups of broth and simmer over low heat for 30-40 minutes. Tip - do not cover with a lid, otherwise the beets will lose color.

Step 3

Remove the beef from the pan and add the potatoes, cut into medium cubes. After boiling, add cabbage (cut into strips). Add 1 bay leaf and cook for 10-15 minutes. Then add browned vegetables and cook for another 3-4 minutes. Next, add the stewed beets and separately roasted bell peppers. Bring to taste and remove from heat.

Step 4

Borscht MUST be brewed for 30 minutes. Serve with beans, beef, sour cream and donuts.