Frozen roast for borscht in cubes: how to prepare a universal preparation

Instead of canned beetroot dressing, you can use frozen beetroot dressing for red borscht. It will be much more convenient. All you need to do is make the usual fresh roast and simply place it in convenient molds for storage in the freezer.

The idea of making frozen beetroot dressing for borscht was published on the Instagram page of food blogger Valeria Veligura (yummy.lera). The broth turns out to be very rich and nourishing.

Ingredients for the roast (for 7 pcs.):

• oil - 2 tbsp.
• onion - 2 pcs.
• carrots - 2 pcs.
• beets - 2 pcs.
• lemon juice - 1 tbsp
• sugar - 1 tsp
• tomato paste - 140 g
• salt, pepper
• water - 75 ml.

Ingredients for borscht (for 2 liters):

• meat - 200-250 g
• bay leaf, salt and pepper
• potatoes - 1-2 pcs.
• cabbage - 150-200 g
• frozen roast - 1 cube

Method of preparation:

1. For the roast, fry the finely chopped onion in vegetable oil until golden brown.

2. Add grated carrots and beets and cook for a few more minutes.

3. Add lemon juice, sugar, tomato paste, salt, pepper, water and simmer for 3-4 minutes.

4. For borscht, cover the meat, bay leaf, salt and pepper with water and cook until tender (beef and pork - 60 minutes, chicken - 25 minutes).

5. Remove the meat and divide it into fibers.

6. Add the chopped potatoes to the broth and cook until half cooked.

7. Add the meat, finely chopped cabbage, roast, spices as desired and cook for a few minutes. Cover the borscht and let it stand for at least 10 minutes.