Ukrainian borscht is popular not only in Ukraine, but also in many other countries. An obligatory ingredient in this dish is beets. Thanks to him, the soup takes on a bright red color. Other components can be changed and supplemented. The composition of this recipe is quite diverse.
It is necessary
- lard - 50 g;
- pork on the bone - 450 g;
- potatoes - 6 pcs;
- sugar - 1 tablespoon;
- ghee - 1 tablespoon;
- cabbage - 300 g;
- onions - 2 pcs;
- vinegar 9% - 1 tbsp;
- beets - 2 pcs;
- garlic - 5 cloves;
- sweet bell pepper - 2 pcs;
- carrots - 2 pcs;
- sour cream;
- parsley and bay leaves;
- parsley root - 1 pc;
- tomato paste - 4 tablespoons;
- flour - 2 tablespoons;
- black peppercorns and salt.
Instructions
Step 1
Cook the pork in a saucepan with the lid ajar to create a clear broth. If the need arises, remove the foam. Cut the peeled carrots and beets into strips.
Step 2
Peel the bell peppers and rinse in water, then chop them into small pieces. Cut the peeled potatoes into wedges. Chop the cabbage thinly.
Step 3
Fry the carrots in a pan using ghee. Drizzle the vinegar over the beets and stir. Next, put it in a skillet with carrots and fry for 7 minutes.
Step 4
Dip the fried vegetables into the broth and simmer for 10 minutes on low heat. Add potatoes, cabbage and peppers alternately. Cook for another 10 minutes.
Step 5
Cut the bacon into small pieces. Fry it over low heat to evaporate all fat. Then add the chopped parsley and onion cubes and continue to fry. Add flour, stir well and sauté until golden brown.
Step 6
Lay out the tomato, sprinkle with sugar, stir the mass and simmer for a couple of minutes. Place the dressing in boiling broth, pepper and salt, add lavrushka and stir. Boil for 5 minutes and turn off heat.
Step 7
Add crushed garlic cloves with herbs to Ukrainian borscht. The borsch is ready, it should be served in such a way that each plate contains borsch, sour cream and a piece of meat.
