For a medium saucepan, approximately four liters, 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 meaty bones. When the meat starts to fall away from the bone, add the potatoes to the broth. We cut it into large slices.
While the potatoes are cooking, prepare the remaining vegetables. It is better to cut the carrots rather than grate them, then they will give off more flavor.
Cut the beets into large cubes.
Let's start preparing the roast. In order for the vegetables to be saturated with spices and acquire a pleasant taste and aroma, all your favorite spices must be poured into the oil first.
After frying the spices a little, throw the onion into the pan.
Fry the onion until slightly golden and only then add the carrots.
Mix the vegetables in a frying pan, add a little more salt and cover with a lid. When the carrots change color a little, you can add beets.
Fry everything covered. So that the borscht is a little sour, and the beets do not lose their rich color later, you need to add a little tomato paste and vinegar to the frying. Mix everything in a separate bowl.
Stir well and pour into the roast.
Next, our frying should darken a little. To prevent it from burning, add several ladles of broth to the pan, straight from the pan.
Cover with a lid and fry for ten minutes.
When the broth with potatoes boils, add salt to taste and pour out all the cabbage. To make it soft, it is important to add it to the broth at this stage.
At the moment when the potatoes become easy to break with 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. As soon as you stir the entire contents of the pan, all its contents will immediately turn a beautiful red color.
Cover with a lid and leave to cook for another 15-20 minutes. After this, add any finely chopped herbs, turn off the gas and leave the borscht to brew under the lid.
Bon appetit!
