Borsch with meat and beet tops
Borsch with meat and beet tops is a hot first course, which is usually cooked in spring and early summer, when beet tops are rampant in the gardens. The dish was prepared from the old and new crops - last year root vegetables were boiled in their uniforms in advance or baked in the oven, and the young tops were chopped and added at the very end along with boiled beets to maintain a bright color. Beetroot contains the coloring matter betaine. By the way, betaine owes its name to beets (from the Latin word beta). This substance is useful, I think if you are interested, then there will be a great many articles on the topic of its benefits.
Tongue does not turn to call borscht soup, well, what kind of soup is it, especially if it is cooked with meat. In fact, this is a whole dinner in one pan! I do not pretend to be a classic recipe, but I promise for sure - it will turn out to be very tasty borscht, besides it’s beautiful, and it cooks relatively quickly for such a dish.
- Time for preparing: 1 hour 15 minutes
- Servings Per Container: 6
Ingredients for borsch with meat and beet tops
- 600 g pork tenderloin;
- 90 g of onion;
- 120 g carrots;
- 100 g of tomato sauce or 3 tomatoes;
- 250 g of potatoes;
- 150 g boiled beets;
- 100 g beet tops;
- pepper, bay leaf, vegetable oil, salt.
A method of cooking borsch with meat and beet tops
We cut the meat for the borscht into cubes and put it in a saucepan in heated vegetable oil (about 2-3 tablespoons). A pan is needed with a thick bottom or cast-iron so that everything can be cooked immediately and not transferred from utensils to utensils - this can be done without preliminary frying in a pan.
Fry the pork for several minutes until the pieces of meat are browned.
To the browned pork add sliced onion head. Fry the onion with meat so that it becomes transparent and acquires a caramel color.
At this stage of cooking borsch with meat and beet tops, add carrots chopped into thin strips or grated on a large vegetable grater. On medium heat, cook carrots with meat and onions for 5-6 minutes.
Add tomato sauce, mix, warm for 5 minutes over medium heat. Instead of ready tomato sauce, you can grate 2-3 ripe tomatoes on a vegetable grater.
To the fried products, pour 2 liters of boiling water, put a few leaves of laurel, peas of black pepper. Close the pan with a lid, cook over low heat for 40 minutes.
While the meat is being cooked, cut into large strips potatoes.
Peel boiled beets, rub on a vegetable grater. Chop the beet tops finely with the petioles.
After 40 minutes, add chopped potatoes to the pan, bring to a boil again, cook for 10-15 minutes.
5-7 minutes before the borsch with meat is ready, salt it to taste and throw the beets and tops in the pan. You can’t boil these ingredients for a long time - red borscht will not work, the color will turn brown-orange, and the tops will disappear altogether.
Serve on the table with sour cream and fresh bread. By the way, with tops, you can cook very tasty tops - cold soup with sour kvass. But that's another story.
Borsch with meat and beet tops is ready. Enjoy your meal!