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Russian Borscht with Meat

IvanIvan
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Russian Borscht with Meat1 / 2
27/03/2014
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Preparation20 min.
Cooking60 min.
Тotal80 min.
Servings6-8
"Try it and you`ll find out why everyone talks of Russian Borscht with such deep respect!"

Ingredients

  • meat - 23 oz (650 g) from legs
  • potatoes - 14 oz (400 g)
  • peas - 2/5 cup (100 g)
  • cabbages - 10.5 oz (300 g)
  • carrots - 1 large
  • mushrooms - 5.5 oz (150 g)
  • onions - 1 head
  • eggs - 2 - 3 boiled
  • celery - 1 - 2 stalks
  • savory
  • salt
  • black pepper
  • tomatoes - half a can
  • oil
measures

How to cook

Fry the meat, add the onions to stew and pour in water or broth as needed. When the meat is almost done, add the coarsely chopped potatoes, peas and carrots, cut into cubes.

Add the spices and celery. When the potatoes soften, add the cabbage and mushrooms. Optionally, you can add green beans and beets.

When the soup is ready, fry the tomatoes well; you can mix in a spoon of tomato paste if desired. Add the fried tomatoes and boil them for 5-10 minutes. Cut the boiled eggs into cubes and put them in the soup. Serve with a spoonful of sour cream, if desired.

This recipe was given to me by my grandmother who lived in Russia for many years. Enjoy your meal!

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