Cooking borscht via classic recipe, omnomnom 🧐 😅
Music: https://pixabay.com/music/upbeat-passion-127011/
For the broth:
1½–2 liters of water;
400-500 g pork or beef.
For frying:
2 small beets;
1 medium carrot;
3 medium onions;
4-5 tablespoons of vegetable oil;
a pinch of citric acid, a little table vinegar or ½ lemon;
2 tablespoons of tomato paste.
For borscht:
300 g fresh white cabbage;
4 medium potatoes;
salt;
1-2 dried bay leaves;
greens;
1 clove of garlic - optional;
a pinch of ground cloves - optional;
a pinch of ground black pepper - optional
Step 1: Boil meat
Boil meat for 1-1½ hours.
Step 2: Fry
Fry onions and carrots for 5 min;
Add grated beets;
Add lemon;
fry for 5 mins more;
add tomato paster & fry 5-7 min more.
Step 3: Assemble borscht
Once meat is ready, remove it
Add shredded cabbage & cut to cubes potatoes;
Boil for 5-7 mins;
Cut the meat to cubes and add it right away back;
Add fried beats, onions, carrots & solt - stir;
Boil 5-7 mins more;
Add shredded garlic, cut greens;
Boil 5-7 mins more;
Stop boiling; keep it covered on the stove for 5-10 mins;
Now you can eat, but it will taste better the next day ))
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