Ukrainian borscht is the most famous and delicious dish served as the first dish. There are a lot of recipes for making real borscht, but the main components remain constant, and each hostess, taking up the preparation of borscht, will cook it in her own way. It can be lean, and with meat, with fresh or sauerkraut. And only one thing unites all the recipes of real Ukrainian borscht - they should all contain lard, mashed with garlic.
It is necessary
- -300 g of beef meat
- -300 g lard
- -1 beets, carrots
- -1 head of onion
- -1 bell pepper
- -0.5 parsley root
- -5 potatoes
- -1 head of cabbage
- -3 tbsp tomato paste
- -spik (to taste)
- -2 l of water
- - parsley and dill greens
- - table vinegar 3%
- -salt, sugar, flour, ground pepper, bay leaf, garlic
- -3 tbsp sour cream
Instructions
Step 1
Cook a strong broth from the beef. Wash and peel all vegetables, cut carrots and beets, onions and bell peppers into small cubes into thin strips. Cut the potatoes into slices. Dip the potatoes into the finished broth and cook for 15 minutes.
Step 2
Prepare a borsch dressing. Salt the onions, then add the carrots, parsley root, bell peppers and beets, and simmer all the vegetables until soft. Then add a little sugar, vinegar and tomato paste and simmer until the excess liquid evaporates.
Step 3
In the meantime, chop the cabbage. When the potatoes are almost cooked, put the borscht roast in a saucepan and simmer for 5-7 minutes. At the very end, add cabbage, bay leaf and finely chopped greens and drown the cabbage to the bottom with a spoon, without stirring the borsch.
Step 4
Grind the bacon with salt, add to the borscht and cook for another 5 minutes. Let it brew a little. Pour the borscht into bowls and add a few tablespoons of sour cream.
