Cooking the soup consists of two main stages - this is the preparation of the meat broth and, directly, the soup itself.
Don't be scared by the large list of ingredients. If you read carefully, you will not find anything scary and exotic there. So, let's go directly to the cooking of borscht according to the classic recipe.
Let's start with the preparation of meat and broth. It is advisable to take beef on the bone. Before cooking, the meat should be washed with cold water. Then put it in a pan, pour about two and a half liters of cold water, close the lid and put on maximum heat.
When the water boils, open the pan and remove all the resulting foam. Reduce the heat, salt and cook the meat until almost done, about an hour. Time, of course, depends on the freshness of the meat and its “youth”. So do not be surprised if suddenly your beef is cooked for two hours - it means it is not as young as expected.
Peel onions and one carrot (80 grams) and chop coarsely. To get a richer flavor of the broth, onions and carrots are slightly fried in a pan. To do this, heat it (a pan), add about a teaspoon of vegetable oil (literally just grease it) and quickly, over high heat, fry the vegetables for a couple of minutes.
These fried vegetables, as well as a stalk of celery, a small bunch of parsley (optional), bay leaves and peppers will go to our meat.
Add all of the above to our meat broth, bring it to a boil, reduce heat and cook until the meat is ready, somewhere else for about half an hour. When the meat is cooked and becomes completely soft (the stuck fork enters freely), it should be removed, the broth filtered, and the vegetables can be thrown out - they have already given all the good.
Beetroot for soup is taken fresh. It must be cleaned (thinly cut the skin) and cut into a small cube, about the size of a centimeter.
If you do everything according to the rules, then if you start dicing one vegetable, then all the others must be diced. If you start to cut into strips, then everything should be cut into strips.
Beetroot for soup is taken exactly raw, this is the rule. But, as we know, often the rules are violated, bringing minimal or no damage to the taste of the dish. Therefore, if you absolutely do not have time, and you want to do everything quickly, you can already take boiled beets (in the store, in the bazaar, cooked by you far in advance) and add it at the end of cooking, omitting the item written below.
Heat the pan, add a little (literally a teaspoon) of vegetable oil, put our beets and fry them for a couple of minutes. Next, pour 200 grams of broth (if it is already ready) or water, bring to a boil, close the lid, make a minimum heat and simmer the beets until cooked. Stir it sometimes. If you see that after some time, near the end, the liquid has evaporated, add a little.
Peel and cut the carrots into small cubes (approximately 0.7 cm). Heat the pan, pour in a spoonful of oil and fry it for 2-3 minutes.
My beets were stewed until cooked for 25 minutes. If you calmly pierce a piece of beet with a fork - it is ready. At the end, add a spoonful of sugar (with a slide), tomato paste, fried carrots, stir, simmer all together for another 5 minutes and turn off.
It is better to take fresh cabbage - and the cooking time is short, and an order of magnitude tastier.
Pour 200 grams of broth, you will need it a little later.
Take the remaining strained broth, add chopped cabbage, bring to a boil and cook for 10 minutes.
Then we do everything quickly. Heat the pan, reduce heat, add and melt the butter and add flour (a teaspoon with a slide). Mix quickly and intensively. We start pouring the prepared hot broth in a thin stream, and we do not stop mixing everything intensively. As a result, a thick flour mixture should be obtained without any lumps. If it didn’t work out (and it’s not as simple as it seems) - pass-grind the mixture through a sieve.
We add beets with carrots to our cabbage, pour a spoonful of vinegar and flour mixture, mix everything well and adjust the taste and density - if you want, add water, salt, sugar, pepper. Close the lid, bring to a boil and cook for another 5-10 minutes.
Add garlic is not necessary, but for my family without it directly and not borscht. It needs to be cleaned, passed through a press (or chopped very finely) and added to the pan at the very end along with chopped parsley. Immediately close the lid, turn off the heat and let it brew for 10 minutes.
That's it, our fragrant borsch according to the classic recipe is ready! Serve with sour cream, adding pieces of meat to each plate. It’s quite possible for yourself to chop this meat and add it for 5 minutes before cooking and boil it along with the soup.
Enjoy your meal!