Beetroot borscht without cabbage in beef broth

Beetroot is a cold dish, hot soup is indispensable on frosty days.

Ingredients

• beef on the bone 1 kg
• potatoes 3-4 pcs.
• beets 2-3 pcs.
• onion 2 pcs.
• carrots 1 pc.
• tomato paste 2 tbsp
• bay leaf 1 pc.
• table vinegar 1 tsp
• ground black pepper
• salt

Directions

1. Rinse the pitted beef well. Put the product in a saucepan, add water, bring to a boil, remove the foam.
2. Reduce heat, cook for two hours or more, until tender. The liquid should be boiled down twice.
3. Chop finely and fry the carrots and onions in vegetable oil.
4. Add vinegar and tomato paste to an almost finished roast.
5. Wash beets, potatoes. Boil in the peel.
6. Cool, peel, cut into small slices.
7. Strain the broth, pour into a saucepan.
8. Separate the meat from the bones, cut into strips, put back in the broth with the frying, diced potatoes, beets.
9. Cook the soup until tender.
10. Put the bay leaf at the end of cooking.
11. The infusion time is from ten to fifteen minutes.