Borsch according to the family recipe

Cooking time:

1 hour 20 minutes

Active time:

40 minutes

Complexity:

Average

The only correct recipe for borscht does not exist, in each family it is its own, the most delicious. According to this recipe, my mother-in-law taught me to cook borscht, since then it was he who became the most for me.

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Recipe "Borsch according to the family recipe"

Ingredients for 20 servings

beef (better on the bone)

300g

potatoes (medium)

4 pcs.

onions

2 pcs.

beet

300-350g

carrots

150-200g

sweet pepper

1 pc.

peeled tomatoes in sec

250-300 ml

cabbage

500 g

vegetable oil and butter

not much

bay leaf, black and allspice, salt

to taste

water

3.5-4 L

sour cream

for filing

Step 1/11

Take not the smallest saucepan in your kitchen, since there is no point in cooking little borscht, a 5-liter saucepan is quite suitable. Put the meat, spices, peeled onions and potatoes in a saucepan with cold water.

Step 2/11

After boiling, reduce the heat, remove the emerging foam with a spoon.

Step 3/11

Peel and dice the rest of the potatoes. Add to the pan when the whole potato is half cooked.

Step 4/11

Cook the roast. Finely cut the onion into cubes, pepper into half rings, peel and grate the beets and carrots.

Step 5/11

Fry the onion and pepper in a little vegetable oil. Add the butter, put the carrots, beets and peeled tomatoes in the pan.

Step 6/11

Remove the whole potato from the broth, mash with a fork.

Step 7/11

Return the potatoes back to the pot. Remove the onion and discard.

Step 8/11

Add the ready-made roast to the pan with the broth and stir.

Step 9/11

Finely chop the cabbage, add to the boiling borscht. The amount of cabbage can vary depending on the taste preferences of the household. Someone loves to live, and another needs a spoon in borscht "put." Salt to taste, wait for boiling and turn off the heat.