Description of preparation:
Venison borscht requires longer cooking, which means the cooking time increases. Unlike pork and beef, in this version it is not necessary to cook the meat with the bone. If you don’t like potatoes in soups, replace them with beans. Serve venison borscht with sour cream and rye bread.
Prepare all the necessary ingredients to prepare venison borscht. Pre-soak the meat in cold water for 2-3 hours, changing the water every hour.
Rinse the venison in small pieces and place in a saucepan. Peel one beet and add it whole to the meat. Pour in cold water, add a little salt and bring to a boil over medium heat. Reduce heat and simmer for 1-2 hours, skimming off foam, and cover with a lid.
Remove the meat and beets from the broth; we won’t need them anymore. Place the meat and let it cool. Cut the cabbage into strips and place in a saucepan. Cook it for 5 minutes.
Peel and cut the potatoes into cubes, add to the soup and cook for 10 minutes.
Pour vegetable oil into a frying pan and heat over medium heat. Chop the onion and fry in oil for 5 minutes, stirring.
Grate the second beet on a medium or coarse grater and add to the fried onions. Add tomato paste, pour in vinegar.
Pour some broth into the pan, stir, close the lid and simmer over low heat for 10 minutes.
Cut the cooled venison into pieces and place in the borscht.
Add the stewed beets to the pan, add the bay leaf and bring to a boil. Season the borscht with salt and sugar to taste.
Remove the borscht from the heat, add the herbs, chopped garlic and let simmer for 10 minutes. Remove bay leaf and serve.