In the preparation of borscht with beef, there are no special subtleties or secrets. But to finally dispel your doubts, we picked up a couple of interesting recipes, following which you will certainly achieve the desired - the plates after dinner will be empty and even slightly licked.
Recipe for borsch with beef
Ingredients:
- beef (pulp) - 500 g;
- lard - 150 g;
- cabbage - 500 g;
- beet - 1 pc .;
- potatoes - 5 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- tomatoes - 4 pcs .;
- Bulgarian sweet pepper - 1 piece;
- garlic - 3 teeth;
- parsley - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
We begin to prepare borsch, of course, from the broth. Meat washed, pawned in a large saucepan and poured with water. We put on the plate, bring to a boil, collect the noise formed foam and screw the fire to a minimum. How much to cook beef for borscht? About an hour and a half until the meat is completely soft. Then we catch it, and when it cools down, cut it into small pieces.
In the meantime, our beef broth is boiling, we are going to fry. Finely chop 2/3 of the fat. Melt it in a frying pan and fry on it diced onions, until golden. Then add the crushed carrot and beets. Stew, stirring, until soft. In the end we add scalded, crushed tomatoes and cubes of Bulgarian pepper. We give all this vegetable splendor a couple of minutes for the reunion, and we remove the pan from the fire.
In a saucepan with broth we throw the potatoes, crushed with cubes, and when it is welded to half - thinly chopped cabbage. We return the crushed beef. And for 5 minutes before the readiness we add the roast. Separately we rub in the mortar the remaining fat, garlic (the core of it is better to cut) and finely crumbled greens with salt. Add the resulting aromatic mixture to the ready-made borscht, try it for salt and sharpness. Cover and remove from the plate. Minutes through 15 it can be poured on plates.
How to cook a delicious beef soup in a multivark?
Ingredients:
- beef - 500 g;
- cabbage - 400 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- lemon - 1/2 pcs .;
- garlic - 3 teeth;
- tomato paste - 3 tbsp. spoons;
- vegetable oil - 3 tbsp. spoons;
- laurel leaf - 2 pcs .;
- salt, pepper black ground - to taste.
Preparation
In the cup multivarka pour a little oil and on the "Baking" mode, fry to the fineness of finely chopped onions. Then add grated carrot on a large grater, and after 10 minutes - tomato paste. Stew, stirring, a few minutes. In the company of vegetables send shredded beets (do not forget to sprinkle it with lemon juice - to preserve color). Solim, pepper, mix and
We prepare borsch with beef in the multivark one hour on the mode "Quenching" or "Soup" (depending on the modification of your miracle pot). After the sound signal, open the multivark, stir borsch and add crushed garlic. We hold for another 10 minutes under the closed lid and serve it to the table - with sour cream, pampushkas and fresh herbs.