Borscht recipe – recipe of very hearty cabbage soup with beef and boiled eggs. Serving with a sour cream and garlic.
- 1 pound beef sirloin (cutted into pieces)
- 6 cups water (or more as needed)
- 6 potatoes (cubed)
- 1/2 head cabbage (finely chopped)
- 1 beet (cubed)
- 2 bell pepper (cubed)
- 2 onion (chopped)
- 1 carrot (cubed)
- 2 tomato (chopped)
- 2 boiled eggs (chopped)
- 3 tablespoons vegetable oil
- 2 bay leaves
- salt to taste
- 3 cloves garlic (minced)
- 1 cup sour cream
Place beef into a pot with boiling water, season with salt, and simmer about 40 minutes.
In a pan in vegetable oil cook and stir onion and carrot about 3-4 minutes. Add beet, bell pepper and tomatoes, season with salt, and simmer about 15 minutes (in process add some broth as needed).
Add potatoes and cabbage into the pot with beef and broth and cook until potato are tender. Add bay leaves and simmer 3-5 minutes. Add eggs and stir.
Serve individual bowls of soup with sour cream and minced garlic.
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