This famous soup has a large number of cooking options, so you can always try new recipes for a well-known dish.
Borscht prepared without sautéing has a number of advantages.
First of all, it is worth noting that the dish will not be too fatty. The second reason to try this soup is that the taste will be more delicate.
What products need to be prepared
- meat on the bone (it is better to take beef);
- potatoes (no more than five pieces);
- medium bell pepper;
- 2 glasses of natural tomato juice;
- some celery greens;
- one piece of carrot and one piece of beetroot;
- three hundred grams of cabbage;
- onion;
- a few cloves of garlic;
- a spoonful of salt.
How to cook the dish
First, you need to boil the broth. To do this, simmer the meat over low heat for two hours. Remove the beef and let it cool. Meanwhile, add the potatoes to the broth, as this component takes the longest to cook.
After about ten minutes, you can add the beetroot. Wait about five minutes and add the onion and carrot. After another three minutes, you can add the cabbage and pepper.
Cook until all ingredients are ready.
Then add tomato juice, garlic and chopped celery. Don't forget to salt the soup at this stage. If you want, you can add spices, but even without spices the soup will be incredibly aromatic and interesting.
Once all the ingredients have been added, you can return the meat and cook for another seven minutes. The perfect borscht without sautéing is ready.
