The fragrant and warming borsch with tomato juice is notable for its usefulness, and it won't “hit” your wallet too much. How to cook it, read the step-by-step recipe with a photo. Video recipe.
Borscht is the most popular first dish in the world. A large number of recipes for cooking and a set of necessary products, many nuances and shades of taste - this is all about borscht. Of course, there are as many tastes as there are people. Traditionally, every family has its own "proprietary" recipe. However, for the sake of variety, cook a chowder according to this simple recipe - borscht with tomato juice. The dish is especially important in the cold winter season, when it is necessary not only to saturate the body, but also to warm it.
Thanks to the variety of vegetables used, the dish is very healthy and nutritious. And tomato juice gives the food a moderately sour taste. Although some housewives add tomato paste to the first course. Before starting cooking, I will give a few tips. First, to make the broth richer, lay the meat (preferably beef) on the bone. Secondly, use homemade tomato juice. You can replace it with a couple of tablespoons of tomato paste, and in summer and autumn with grated tomatoes.
See also how to cook red borscht without cabbage.
- Caloric content per 100 g - 358 kcal.
- Servings - 5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Meat on the bone (any sort) - 300 g
- Potatoes - 3 pcs.
- Onions - 1 pc.
- Tomato juice - 250 ml
- Cabbage - 300 g
- Vegetable oil - for frying
- Table vinegar - 1 tablespoon
- Ground black pepper - 0.5 tsp
- Carrots - 1 pc.
- Bay leaf - 3 pcs.
- Beets - 1 pc.
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Allspice peas - 4 pcs.
- Sugar - 0.5 tsp
Step by step cooking borscht with tomato juice, recipe with photo:
1. Wash the meat and cut off all the meat from the bone. But do not throw away the bone itself.
2. Fold the pieces of meat into a cooking pot and send the bone there, which you remove from the broth and discard when the broth is cooked. The broth, cooked on the bone, turns out to be especially satisfying and nutritious. Also add the peeled onion to the saucepan, which you remove from the broth along with the pit. It is necessary that the onion only give the dish benefits, taste and aroma.
3. Pour potable water over the meat and place the pot on the stove with medium heat.
4. Bring the broth to a boil and remove the resulting foam from the surface, otherwise it will be cloudy. Bring the temperature to the lowest setting and cook the broth for 45 minutes.
5. Peel the beets with carrots, wash and grate on a coarse grater. Pour vegetable oil into a frying pan and heat. Then send the beets and carrots into it. Add vinegar to the skillet to keep the beets in their bright burgundy color. Pour in 1-2 ladles of broth or water and simmer vegetables covered for 15-20 minutes.
6. Peel the potatoes, wash, cut into medium-sized cubes. When the broth is cooked, remove the bone from it and send the tubers to the pan.
7. Boil the potatoes for 7-10 minutes and add the stewed vegetables to the pan.
8. Chop the cabbage into thin strips and send to the borscht immediately after the beets.
9. Remove the onion from the broth and discard.
10. Pour the tomato juice into a saucepan and cook the first course for about 10 minutes until all vegetables are cooked.
11. At the end of cooking, bring the borsch with tomato juice to taste. Season it with salt, sugar, grated garlic. Put the bay leaf with allspice and peas for a couple of minutes to flavor and leave the borsch in a warm place to infuse.
See also a video recipe on how to make tomato juice and tomato borscht dressing.
