Hearty Borscht with Eggplant and Beef

Prepare all necessary ingredients.

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

Cover the meat with water, bring to a boil, and skim off any foam. Simmer over low heat, covered, for about 1 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 pan, then add the onion and carrot. Sauté over medium heat for 5-7 minutes until lightly golden.

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

Sauté, stirring occasionally, for 5-7 minutes.

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

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

Sauté, stirring, for 5 minutes.

Blanch the tomatoes in boiling water for 1-2 minutes, then peel them and cut into cubes.

Add the tomatoes and tomato paste to the pan.

Sauté everything together for 3-4 minutes, then remove the pan from the heat.

Peel the potatoes and cut them 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.

Core 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 to the pot.

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

Finely chop the dill and parsley. Peel and mince the garlic.

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

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

The borscht with eggplant is ready. Ladle into bowls and serve. Enjoy your meal!