Borscht with Eggplant and Beef

Prepare the necessary ingredients.

Cut the beef into pieces and place them in a pot.

Cover with water, bring to a boil, and skim off the foam. Simmer over low heat, covered, for about an hour, until the meat is tender. Add a bay leaf 10 minutes before the end of cooking. Then remove the meat and strain the broth.

Peel the onion and carrot. Dice the onion and cut the carrot into julienne strips.

Heat vegetable oil in a frying pan and sauté the onion and carrot. Cook for 5-7 minutes over medium heat until lightly golden.

Peel the beetroot, cut it into julienne strips, and add to the frying pan.

Sauté, stirring occasionally, for 5-7 minutes.

Then add vinegar and sugar, and cook for 2-3 minutes.

Cut the eggplants into small sticks and add to the frying pan.

Sauté, stirring occasionally, for 5 minutes.

Blanch the tomatoes in boiling water for 1-2 minutes, peel them, and dice.

Add the diced tomatoes and tomato paste to the frying pan.

Sauté everything for 3-4 minutes and remove the pan from heat.

Peel and cut the potatoes into sticks.

Bring the broth to a boil. Add the potatoes to the broth. Cook over low heat for 7 minutes.

Shred the cabbage into thin strips.

Remove seeds from the bell pepper and cut it into sticks.

Add the cabbage to the pot with the potatoes.

Cook for 5 minutes.

Then add the bell pepper.

Add the sautéed vegetables.

Add the pieces of meat. Sprinkle with ground black pepper and salt. Bring to a boil, reduce heat. Simmer the borscht over low heat for 5 minutes.

Finely chop the dill and parsley. Peel and finely chop the garlic with a knife.

Add the herbs and garlic to the borscht. Bring to a boil and remove the pot from heat.

Cover with a lid and let the borscht steep for 20 minutes.

Borscht with eggplant is ready. Ladle into bowls and serve. Bon appétit!