To feed your pets with a fragrant and delicious first course at lunchtime, cook borscht without cabbage. Cooked in beef broth, it will be ideally combined with homemade crackers and sour cream, low-fat mayonnaise or classic yogurt without adding a thick consistency.
Do not forget to add fresh herbs, tomatoes and bell peppers to the dish - if desired. Use non-forage varieties of beets and carrots - such vegetables are more juicy, they can be baked beforehand if you exclude the option of adding frying to the borscht. By the way, it is permissible to replace vegetable oil (olive or sunflower) with pork or goose lard - it must first be melted in a frying pan almost to a boil. However, in this case, the calorie content of the dish will increase.
Ingredients:
Beef (pulp) - 300 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Tomato - 3 pcs.
Vegetable oil - 40 ml
Sugar - 1 tsp
Vinegar 9% - 1 tsp
Salt and pepper to taste
Fresh greens - to taste
Bay leaf - 2 pcs.
Preparation:
1. Rinse the beef thoroughly in water, cut off all films and veins that twist the meat during heat treatment. Cut into portions and place in a saucepan or cauldron. Add a couple of bay leaves. Cover with cold water and place on the stove, turning on maximum heat. After about 4-5 minutes, remove all the foam formed with a slotted spoon, reduce the heat to medium after boiling the broth and cook for about 1-1.5 hours until the beef is tender. If the broth is cloudy, strain it through a double layer of cheesecloth or a fine mesh strainer.
2. Peel potatoes, carrots and beets, rinse in water. Cut the potatoes into medium cubes and add to the saucepan. Continue simmering the borscht over low heat. Grate carrots and beets on a fine mesh grater.
3. Boil water and pour boiling water over the tomatoes, placing them in a deep bowl.
4. Peel the onion and rinse. Heat vegetable oil in a frying pan or cauldron. Cut the onion into small cubes and add to the container, fry for 2-3 minutes until transparent, but do not fry!
5. Put the chopped masses of beets and carrots there. Peel the tomatoes and cut into cubes, add to the frying. Simmer for about 5 minutes, until the tomato mass changes color.
6. After that, put it in the broth with meat and potatoes. Simmer borscht for another 5-7 minutes, salt, sugar and pepper to taste. Pour in 9% vinegar.
7. Add fresh or frozen dill / parsley, mash the first course for another 1 minute and turn off the heat.
Pour the red borscht into deep bowls and serve with sauce (sour cream / yoghurt / mayonnaise), donuts or croutons.
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