Surprisingly, borscht is by no means a Ukrainian national dish, as many people think. Poles, Russians, Belarusians, Romanians and even Lithuanians consider borsch their traditional dish. There are also many borscht recipes. One of the most popular is borscht with beans - a hearty, aromatic and rich dish of Ukrainian cuisine.
It is necessary
-
- fatty beef on the bone - 0.5 kg;
- salted lard - about 50 grams;
- old salted lard
- “Aromatic” - 20 grams;
- fresh cabbage - half a medium fork;
- potatoes - 5-6 medium tubers;
- 1 root vegetable (large) of vinaigrette or borsch beet;
- bell peppers - 2 pieces;
- onion - 1 large onion;
- 1 large carrot;
- 1 parsnip root;
- tomato paste - 2 tablespoons. Can be replaced with 3-5 tomatoes;
- garlic - 2-3 cloves;
- beans - 100 grams;
- Bay leaf;
- dill
- parsley;
- salt
- sugar
- pepper.
Instructions
Step 1
Pre-soak the red beans for a few hours. Before cooking borscht, boil it for 60-90 minutes. If you don't feel like messing around, buy a can of ready-made beans in your own juice.
Step 2
Place in a saucepan and cover with water (about 5 liters) the beef. Cook over very low heat (so that the broth does not become cloudy), periodically skimming off the foam, for an hour and a half. At the end of cooking, salt the broth, remove the meat from it (by that time it should easily separate from the bone) and cut into small pieces.
Step 3
Peel and dice the potatoes. Put it in ready-made broth and cook over low heat until half cooked (about 10 minutes). While the potatoes are cooking, chop the cabbage. Then send her after the potatoes.
Step 4
Cabbage is cooked very quickly - 5 minutes is enough. Try to time your vegetables so that both the cabbage and the potatoes are ready at the same time. A couple of minutes before the end of cooking, put the beans in the broth and let the broth boil. After that, you can turn off the fire, throw bay leaf into the broth, cover the pan with a lid and set it aside.
Step 5
Try frying borscht. Place the skillet over medium heat. While it is heating, cut the fresh salted bacon into small cubes (about 1 x 1 cm) and pour them into the pan. Wait until the lard is completely melted and remove the greaves from the lard (they are usually served separately with the borscht).
Step 6
While the ghee is being prepared, peel and grate the carrots and beets on a coarse grater (you can simply cut them into thin cubes). Finely chop the onion, bell pepper and parsnip root. Fry all vegetables in melted lard for 10-15 minutes.
Step 7
When the vegetables are ready, pour 2 tablespoons of tomato paste diluted in 100 milliliters of warm water into them. If you are using tomatoes instead of pasta, peel them first by sprinkling them with boiling water, then chop them finely. Simmer the frying for about 10-15 minutes over low heat, stirring occasionally.
Step 8
When the frying is done, pour it into the pot with the broth and vegetables, then put the broth back on the fire. Place the boiled beef back in the pot. Bring the borsch to a boil and simmer for 3-5 minutes. Taste the dish and add salt, sugar, pepper if necessary.
Step 9
The final touch, which distinguishes Ukrainian borsch from all others: crush 20 grams of old lard in a mortar, a couple of cloves of garlic and season the finished borsch with this mixture. Finally, you can put greens in the dish, although it is best to add them directly to the plate.
Step 10
Serve the dish with sour cream, cracklings, bacon, garlic, donuts, pickled hot peppers and (of course!) A small steamed decanter of Ukrainian vodka.
