This hearty and delicious Ukrainian borsch will perfectly warm you on a cloudy autumn day.
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You will need
- - 600 g of beef brisket or meat on sugar bone;
- - 4 potatoes;
- - 200 g of white cabbage;
- - 2 tomatoes;
- - 4 cloves of garlic;
- - vegetable oil;
- - large beets;
- - carrot;
- - onion;
- - 50 g of fat (bacon);
- - 30 g of tomato paste;
- - 25 g of sugar;
- - 15 g of table vinegar;
- - pepper peas;
- - bay leaf;
- - greens of dill;
- - parsley;
- - salt;
- - sour cream.
Instruction manual
1
Cook the broth. You can combine different types of meat, in particular, fatty pork with goose and dietary beef brisket.
2
Be sure to cut the bones to allow the bone marrow to reunite with the broth. Pour meat with 2.5 liters of water, bring to a boil.
3
Remove the foam, salt, simmer for 1.5 hours. Remove the meat from the broth, remove the bone. Finely chop the flesh, put on a plate, put aside.
4
Wash the beets, wrap in foil and bake in the oven for about 1 hour. Then cool, peel and grind on a coarse grater. Put in a bowl, pour with vinegar, cover and leave for 10 minutes.
5
Wash carrots, potatoes, peel onions. Cut the vegetables into thin strips. Chop the cabbage, previously mashed with a rolling pin. Scald the tomatoes with boiling water, remove the peel and cut into cubes.
6
Chop the garlic. The legendary borscht must be cooked with old yellow bacon, which is finely chopped and grated with garlic.
7
Bring the broth to a boil, lightly salt. Add potatoes, after 5 minutes cabbage, cook on low heat until cooked.
8
Meanwhile, fry the onions and carrots in a pan with vegetable oil for about 5 minutes. Add tomatoes, tomato paste. Cook, stirring, for about 5 minutes.
9
Introduce carrot-onion frying, bay leaf into the borsch. Let it boil, then put the beets, chopped greens. Bring to a boil again, finally put the garlic with lard.
10
Lay the meat crushed from cooking the broth. Cover, remove from heat. Let it brew for 10 minutes. Serve with sour cream and herbs.