Rich borscht is one of the main dishes of Ukrainian cuisine. There are several canonical variants typical for different regions - Chernigov, Poltava, Odessa, Lviv, Kiev. They differ in the way the broth is prepared, as well as in the list of ingredients. Beets remain an unchanged component, which gives the dish a rich burgundy-red color. Try to cook delicious Kiev borscht with beans and apples - your home will surely like it.
It is necessary
-
- 0.5 l of beet kvass;
- 250 g of beef;
- 250 g lamb;
- 0.25 head of cabbage;
- 4 potatoes;
- 1 large beet;
- 2 tablespoons of beans
- 2 sour apples;
- 3 tomatoes;
- 2 tablespoons of ghee;
- 1 tablespoon of finely chopped bacon
- 2 onions;
- 1 carrot;
- 1 parsley root;
- 1 teaspoon lemon juice
- 1 tablespoon parsley
- 3 bay leaves;
- black peppercorns;
- 0.25 teaspoon of red ground pepper;
- 0.5 heads of garlic.
- For beet kvass:
- 0.5 kg of black bread;
- 1.5 liters of water;
- 6 pcs. beets.
Instructions
Step 1
To make Kiev borscht, you will need beet kvass. Cut the black bread into slices and the beets into slices. Pour one and a half liters of warm boiled water over the mixture. Insist 2 days in a warm place (during the day you can expose kvass to the sun). Stir frequently. On the third day, strain the kvass. If you do not plan to consume it immediately, store the drink in the cold.
Step 2
Cook the broth. Dip a piece of brisket or a thick or thin edge with a layer of fat in a saucepan with 2.5 liters of boiling water and pour over beet kvass. Let the liquid boil again, reduce heat and cook the broth for 2-2.5 hours. Simultaneously with the broth, cook the beans. Sort out the grains, cover them with cold water and cook over moderate heat for about an hour until cooked through. Drain the water.
Step 3
Prepare a borsch dressing. Cut the beets, carrots and parsley root into strips, lamb brisket and tomatoes into small pieces, finely chop the onions. Place the beets and meat in a skillet, drizzle with lemon juice and simmer until the roots are soft. In a separate skillet, heat the ghee and sauté the onions, carrots and parsley root until tender, add the chopped tomatoes at the end and sauté everything together. Stir the vegetables constantly to keep them from burning.
Step 4
Chop the cabbage, cut the potatoes into cubes. Put vegetables in broth, add bay leaf and peppercorns. Boil vegetables until half cooked. Add beets with lamb, stewed tomatoes and onions with carrots. Cook the borscht for another 10 minutes.
Step 5
Cut sour apples into cubes, having previously peeled them of seeds and skin. Put beans and apples in borscht, add ground red pepper and boil everything together for another 5 minutes. Grind the bacon with garlic and finely chopped parsley and season the borscht. Try the ready-made dish - if the taste does not seem sour enough to you, you can add another glass of beet kvass or a little lemon juice to the borscht. Keep the finished borscht on minimal heat under a closed lid for about 20 minutes so that it is infused. Serve with sour cream.
