Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Ingredients
- beef on the bone500 g
- lamb300 g
- beet2 pcs
- potato3 pcs
- cabbage250 g
- cooked beans150 g
- sweet and sour apple2 pcs
- carrot1 pcs
- onion1 pcs
- parsley root1 pcs
- tomato paste2 tbsp
- vinegar 9%1 tbsp
- sour cream120 g
- salt1 to taste
- black pepper1 to taste
- bay leaf2 pcs
- sugar1 tsp
- garlic2 cloves
Instructions
Cover the beef and lamb with 2.5 liters of water, bring to a boil, skim, and simmer for about 1.5 hours.
Cook the beans separately until tender, or use cooked beans.
Cut the beets into strips and stew them with tomato paste, vinegar, sugar, and a few spoonfuls of broth for 15 minutes.
Saute the onion, carrot, and parsley root until softened.
Add potatoes, cabbage, sliced meat, beans, stewed beets, and the sauteed vegetables to the broth; cook for 15 minutes.
Add apple slices, garlic, bay leaf, salt, and pepper during the last 5 minutes; serve with sour cream.
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