How to make borscht taste richer

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The hostesses revealed a recipe for red borscht, the taste of which is unique and rich enough that not every restaurant will be able to prepare it like this.

To prepare it, you will need:

• beef (preferably boneless);
• 2 beets;
• 1 carrot;
• 1 onion;
• 1 head of garlic;
• a quarter of a head of fresh cabbage;
• 5 potatoes;
• fresh herbs;
• bay leaf;
• salt.

How to cook

The broth and one trick with potatoes make borscht exceptionally rich.

For a high-quality broth, the meat is cooked for 1.5-2 hours after boiling with bay leaf, carrots, celery, and parsley root.

When the meat is ready, remove it, strain the broth through a sieve, and puree the separately cooked potatoes.

Then cook the borscht as usual. Add the cabbage and potatoes one by one, and the mashed potatoes, which give the first course an unusual consistency and rich taste, when the main ingredients are ready.

Cut the meat into pieces and add to the borscht. A few minutes before the end of cooking, add the frying, and almost at the very end, salt, spices, garlic and fresh herbs.

Delicious!