Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Ingredients
- Bone-in beef500 g
- Lamb300 g
- Beets2 pcs
- Potatoes3 pcs
- Cabbage250 g
- Cooked beans150 g
- Sweet-tart apples2 pcs
- Carrot1 pcs
- Onion1 pcs
- Parsley root1 pcs
- Tomato paste2 tbsp
- 9% vinegar1 tbsp
- Sour cream120 g
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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