Russian borsch

Russian borsch


Beef brisket 750g
Beef tenderloin 300 g
Carrot 1 piece
Onion 1 clove
Sweet pepper 1 piece
Beets 1 pc
Cabbage 300 g
Potatoes 200g
Tomato paste 1 tablespoon
Sunflower oil 2 tablespoons
Bay leaf in taste
Salt to your liking
Ground black pepper in taste


1. Meat put in a three-liter pot, add water, bring to a boil, cook for half an hour. Grate carrots, onions cut into small cubes and fry until golden. Put in a saucepan with the chopped pepper.
2. Ten minutes later, add the sliced ​​potatoes.
3. Grate the beets, cook for about ten minutes, add the tomato paste, cover and simmer for another twenty minutes. The soup put ten minutes after potatoes. Cook for another ten minutes.
4. At the end, add the shredded cabbage. Boil for three minutes, add the bay leaf, salt and pepper.
5. Remove from heat, let stand at least 20 minutes. A better – overnight. There is sour cream.

Russian borsch. Recipe:

Posted in Soups
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