Borsch is a popular dish throughout the post-Soviet space. This dish is also prepared in Uzbekistan, adding a little national flavor to its recipe. Uzbek red borsch, cooked in a cauldron, has a bright rich taste that is not inferior to the traditional one.
It is necessary
Carrots, beets 1 pc each, 1 head onion, vegetable oil - 50 g, tomato paste - 20 g, potatoes, cabbage 200 g each, beef pulp - 200-300 g, beef bones - 200 g, fresh tomatoes and peppers 3-4 pcs, salt, spices to taste
Instructions
Step 1
Prepare vegetables - carrots, beets, cut into strips, chop the onion in half rings. Take a cauldron, pour oil into it, heat it up strongly and put in it one by one onions, then carrots and beets, lightly salt them. Fry vegetables for 5 minutes, add tomato to them and simmer for 3 minutes. Pour the dressing from the cauldron into a bowl, put the bones in the cauldron, fill them with water and set to simmer. In order for the broth to be transparent, it should not boil too much, and most importantly, remove the foam in time. Salt the broth, then the foam will separate well.
Step 2
When the meat on the bones is half cooked, put the tenderloin in the broth and cook for another half hour. Remove the cooked meat from the pan. Add the heat under the cauldron, toss finely chopped potatoes, a couple of hot pepper pods, bell peppers into the broth and bring to a boil. Next, add whole tomatoes to the cauldron to add sourness to the borscht, and finely chopped cabbage, boil.
Step 3
Season borsch with rayhon (dried basil), black peppercorns, tomato and vegetable dressing, finely chopped garlic, boil for 3-4 minutes. Put the meat on a dish, line it with boiled pepper pods and tomatoes, pour the borscht into large bowls. Serve sour cream, salad onions chopped in half rings to borscht.
