Petrovsky borsch

Today I will tell you how to cook Petrovsky borsch with beans and pickles. It turns out very tasty! I recommend!

Description of preparation:

Let pickles not scare you as part of it, I assure you, they are not felt, but give their piquant zest. Beans for borscht you can safely take any and do not forget that dry will need to be pre-soaked for the night. In general, borscht turns out to be rich and very tasty. I hope you enjoy the recipe!

Purpose:
For lunch
The main ingredient:
Meat / Vegetables / Beets
Dish:
Soups / Borsch

Ingredients:

  • Beef - 600 Grams (on the bone)
  • Onion - 2 Pieces
  • Carrots - 2 Pieces
  • Beets - 1 Piece
  • Potatoes - 4-5 Pieces
  • Cucumber - 2 Pieces (salted)
  • Cabbage - 300 Grams
  • Tomato paste - 1,5 tbsp spoons
  • Red beans - 1 Bank (any can)
  • Garlic - 3-4 Cloves
  • Vegetable oil - 2-3 tbsp. spoons
  • Bay leaf - 2 pieces
  • Peppercorns - To taste
  • Salt - To taste
  • Greens - To taste

Servings: 8-10

How to cook "Petrovsky Borsch"

Prepare all the ingredients.

Rinse the bones and put them in a deep pan. Add one onion, cut into two parts, one small carrot, cut lengthwise into 3-4 parts, bay leaf and peppercorns. Put the pan on the fire, after boiling, remove the foam that has formed, and over low heat, cook the broth for about 2 hours (until the meat is ready).

Filter the prepared broth. Separate the meat from the bones and return it to the pan. Put the pan back on the stove, add salt to taste, and bring the broth to a boil.

Put chopped cabbage in boiling broth.

After a couple of minutes, add the beets grated on a coarse grater.

And diced potatoes. Cook together until all ingredients are cooked.

In the meantime, cook the roast. Preheat the pan, pour oil and put onion diced and grated carrots.

Fry vegetables until soft, add tomato paste and coarsely grated cucumbers.

Simmer all together for about 2-3 minutes, then send the roasting to the pan.

At the very end, add the beans, after draining all the liquid from it.

Add the chopped garlic and chopped herbs to the soup.

Let the borscht cook for a few minutes, then serve it to the table.

Bon appetit!

Source: povar.ru

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