When it comes to Ukrainian cuisine, the first thing everyone remembers is dumplings, dumplings and, of course, the famous Ukrainian borscht. Fiery rich borsch with garlic donuts, golden cracklings, fresh herbs and thick snow-white sour cream - what could be tastier?
It is necessary
-
- For broth:
- 5 liters of water;
- 1 kg of pork (better meat on the bone);
- salt to taste;
- bulb;
- carrot;
- 5-6 peas of allspice.
- For borscht:
- 4-5 potatoes;
- 0.4 small fork of cabbage.
- For frying:
- lard or vegetable oil;
- 2 carrots;
- 2 onions;
- 1 borsch beet;
- 2 tablespoons tomato paste
- 2 fresh (or canned in their own juice) tomatoes;
- 1 Bulgarian pepper.
- For refueling:
- 1 piece (20-25 grams) old bacon
- 2-3 cloves of garlic;
- greens;
- sour cream.
Instructions
Step 1
Boil the meat for 40 minutes - 1 hour. Skim off the foam regularly during cooking. 20-30 minutes before cooking, put salt, peeled vegetables (onions and carrots) and pepper in a saucepan with broth. After the broth is ready, remove the meat and vegetables from it. Discard the onions and carrots, set the meat aside, disassembling it into small pieces.
Step 2
Peel the potatoes, cut into cubes. Chop the cabbage finely. Fold the potatoes into a boiling broth and boil until half cooked. When the potatoes are almost ready, add cabbage to the broth and boil for 5 minutes.
Step 3
Peel and dice the beets, onions, bell peppers and carrots. Heat a skillet with lard or butter and saute vegetables until golden brown. Next, put tomato paste, mashed or finely chopped tomatoes in a pan with fried vegetables. Remove the skin from the tomatoes and pour 0.5 cups of water or broth into the tomato-vegetable mixture. Simmer the dressing over low heat for 8-9 minutes, then pour it into a saucepan with a dish. Boil the seasoned borscht for another 5 minutes.
Step 4
Turn off the heat under the pan. Finely chop the herbs (onion, dill, parsley). Crush the peeled garlic with lard. Pour the herbs into the finished borscht and season the dish with crushed bacon with garlic. Serve with sour cream, garlic, bacon, green onions, black and white bread. Do not forget to put boiled meat on each plate.
