How long beef should be put in borscht?

Too little meat in borscht will not give the desired richness and taste. And if you put too much meat, then, in addition to being uneconomical, it will make the borsch too high in calories and hard to digest. It is better to follow the classic recommendations.

For a 5-liter saucepan, take 3 liters of water and 500-600 grams of meat, not counting the weight of the bone, because it will be extracted from the finished borscht. To cook classic borscht, you need just meat with bone, since broth cooked on bone has a much richer taste. Traditionally, beef is used for borscht, since pork borscht is more rich.

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