There are a huge variety of recipes for cooking borscht. Almost every family prepares this dish in its own way, adding or removing some ingredients. A classic South Ukrainian recipe is very interesting - this is how borscht is prepared in the Kherson region.
Products for the South Ukrainian borscht
To prepare borscht according to this recipe, you will need:
- meat on the bone - 400 g;
- potatoes - 3 pcs.;
- onions - 2 pcs.;
- beetroot - 1 pc.;
- carrots - 1 pc.;
- celery root - 1 pc.;
- white cabbage - 300 g;
- tomatoes - 200 g;
- pork fat - 1, 5 tablespoons;
- garlic - 4 cloves;
- salted pork lard - 1 slice;
- dill greens - to taste;
- parsley to taste;
- sugar - 1 tablespoon;
- salt to taste.
How to cook
An enamel pan with a volume of 4 or 5 liters is best suited for cooking borscht. Pour 3 liters of water into a saucepan and put on fire. Rinse meat on the bone (any - pork, beef or poultry) thoroughly and put in a saucepan. Bring to a boil, periodically skimming off the foam with a slotted spoon.
Beets should be washed, peeled and either coarsely grated or cut into small strips. Place in a saucepan, wait for the water to boil again, and reduce heat slightly. The potatoes should be washed, peeled and cut into small slices. To prevent it from darkening, you can put it in a bowl and fill it with water.
The celery must be peeled and cut into small strips, and the carrots must also be peeled and chopped. The onion must be peeled and finely chopped (you can periodically rinse the knife in cold water so that the fumes from the onion do not irritate the mucous membranes of the eyes).
When the beets in the broth begin to lighten, you need to place chopped potatoes and half servings of onions, celery and carrots in a saucepan. Cook over low heat, stirring occasionally. At this time, you can chop the cabbage, having previously washed and cleaned from the spoiled upper leaves.
Leftover onions, celery and carrots should be sautéed in lard. When the vegetables are ready, add tomato paste to them. It is easy to prepare it: you need to wash the tomatoes and rub them through a grater or grind them in a blender. Pour a spoonful of sugar there to taste and mix everything thoroughly. Let it simmer for a couple of minutes and extinguish the fire.
When the potatoes in the broth are soft, add the fry and a piece of salted lard to the pan. Let it cook for another 10 minutes, at this time you can peel and chop the garlic, rinse and chop the herbs. Next, add garlic, dill and parsley to the borscht, after removing the bacon. Stir well, cover and remove from heat.
It is best to let the borscht brew for at least half an hour before serving. In general, borscht has an interesting feature: the longer the dish is infused, the tastier it will become.
