Borsch with veal

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This recipe is for a 7 liter pot. For cookers with a pan 5 liters, I take the products for 20% less the ratio the same :) Description give both. This version of borscht on veal pulp. The peculiarity of this recipe is the use of dressings that can be prepared in several times and store in the fridge. I would even close for the winter, but I'm not a fan of blanks :) this recipe is missing the sugar, as it uses the natural caramelization of the vegetables. Adjust color with vinegar or lemon is also not used - the careful treatment of the beet does not lose colour. Leafing through the recipes borscht - like, found nothing. The ratio of products more, the principles of cooking... well, I'm sorry if this recipe is already there :))

Ingredients for Borsch with veal

Step by step instruction of cooking Borsch with veal

Шаг 1

Preparation of products for refueling.
Onion cut into cubes; dice tomatoes; beets, carrots and celery grate on a coarse grater. The darker and juicier the beet, the more beautiful will be the soup. I have beet no ice, so the soup is more orange than red.

Шаг 2

Prepare the dressing. In a pressure cooker for some reason it tastes better but you can in the pan :)
At the time no particular difference, as cook it with the lid open.
If cooking in the pan, it is easier to parallel with broth, if in a pressure cooker - to make up the broth.
1) fry the Onion until transparent (condition as pictured):

Шаг 3

2) Add grated carrots, fry until orange.

Шаг 4

3) Add grated beetroot and tomato, fry for a few minutes. Add about half the tomato paste:

Шаг 5

4) Stew for our gas station for about 5 minutes on medium heat, because we need to beet caramelisees. If necessary, add some water. Should look like this:

Шаг 6

Cut meat random who he loves. I cut finely.
Downloadable the meat (I veal flesh) into the bowl of the pressure cooker, add water to cover the bottom. Turn the pressure cooker to "High pressure" for half an hour (the meat is ready before, but I reinsured).
If cooking in a pot, then I boil the broth for about an hour with the water level - about polystyle.

Шаг 7

Pour water in the pot with the meat about half.
When the water boils, throw in the potatoes, Bay leaf and other dried herbs, if using.
As soon as the water boils, throw in the cabbage.
Wait until the water boils, allow to simmer for 3-5 minutes depending on the density of cabbage. Soup with young cabbage, or Beijing/broccoli immediately after boiling, ready for the next step. Should be a bit thinner and smaller than the photo - I overdid it with the components so I had the last stage to pour all the goodness in the 7-liter pot :D

Шаг 8

Add dressing, stir. Add the remaining tomato paste, salt, pepper to taste. Cook for 5 minutes.
Press 4 cloves medium garlic, cook for another couple of minutes. Add the chopped herbs, turn off heat.
All the delicious soup is ready! :)