Despite the fact that borscht is considered an original Slavic dish, it is cooked differently in each region. I want to share with you a recipe for borscht, which has been cooked on the Don for hundreds of years. There is nothing complicated in it, it is prepared from the most affordable products and, to be honest, my husband is just crazy about my borscht!
It is necessary
- The amount of food is calculated for a saucepan with a volume of 5-6 liters.
- Bones (any - pork, beef, chicken …) - about 500 gr;
- Medium onion - 1 pc.;
- Medium-sized carrots - 1 pc.;
- Red bell pepper - 0.5 pcs.;
- Tomato paste - about 100 gr;
- Kachan of medium-sized cabbage - 0.5 pcs.;
- Medium-sized potatoes - 3-4 pcs.;
- Salt and pepper to taste;
- Greens - 1 bunch.
Instructions
Step 1
We wash the bones, fill with water, salt and set to simmer over medium heat for 1-1, 5, periodically removing the foam.
Step 2
After 1, 5 hours, you can start preparing the rest of the products, we do not take out the bones. We peel the potatoes, onions, carrots, cut the pepper in half and remove the seeds.
Step 3
Cut the potatoes into cubes. Take the bones out of the pan and put them to cool. Add the potatoes to the pot.
Step 4
Now we are preparing the frying: chop the onion (not very finely, but not in half rings), three carrots on a coarse grater, cut half of the bell pepper into strips. We put all this in a frying pan preheated with sunflower oil. Fry for about 5-10 minutes until the onions are golden brown. At this time, put tomato paste in a mug, a glass (should be 2-3 tbsp. L) and add water, stir and, as soon as the onion turns golden, pour it into the pan. Stir and let it boil for 3 minutes. Then add the roast to the pan, stir.
Step 5
If there is enough meat on the bones that we removed from the pan, we tear it off with our hands and cut or divide it into fibers. Add to the pan.
Step 6
Now we shred the cabbage. it is desirable to cut it thinner, but here's how it works (for me, for example, I never succeed)). Add to the pan.
Step 7
The time has come to taste our borscht for salt. We add whatever your heart desires, salt pepper, seasonings, the main thing is that you like the taste. I usually add salt, black pepper, pepper mix, and all-purpose seasoning. Mix everything and leave to cook over medium heat for another 20 minutes.
Step 8
We wash the greens, cut off the stems and chop finely. Add to borscht and simmer for another 10-15 minutes.
