Each region has its own recipes for traditional dishes. Everyone's favorite borscht in the Krasnodar Territory is cooked in a southern way on a special scale. Learn the secrets of this dish.
Kuban traditions
Kuban borscht is characterized by a rich red color and a rather thick consistency.
It is worth noting that borscht in the Krasnodar Territory is one of the most favorite dishes of local residents, which is usually cooked even in hot summer for several days at once.
As you know, borsch on the second day only becomes tastier, so this soup can be safely prepared in advance and not be afraid to cook in large volumes.
Required Ingredients
soup bones - 0.5 kg
beef - 350 g
onions - 2 pcs.
white cabbage - 250 g
medium-sized potatoes - 4 pcs.
carrots - 2 pcs.
large beets - 2 pcs.
fresh tomatoes - 3 pcs.
garlic - 2 cloves
tomato paste - 2 tablespoons
table vinegar 9% - 1 tablespoon
vegetable oil - 3 tablespoons
butter - 1 tablespoon
lard - 30 g
greens to taste (dill, parsley, green onions, cilantro)
spices to taste (salt, pepper, bay leaf)
lemon - 0.5 pcs.
sour cream - 100 g
Cooking features
First, the beef meat and bones from the soup set are washed well under cold running water. We put the broth to cook for 2 hours. To it we add a whole unpeeled onion, allspice and bay leaf.
Cut the cabbage into small strips and fry in a pan in vegetable oil.
Add to broth and simmer. At this time, peel the potatoes and set for medium cubes. We send it to the soup, which must be salted at this stage to taste.
Next, clean the onions and carrots. Cut one carrot into small strips, and rub the other on a coarse grater. Cut the onion as small as possible and fry it together with the carrots in vegetable oil with the addition of a small piece of lard and butter. When the vegetables turn golden, add a finely chopped clove of garlic, 2 tablespoons of tomato paste and continue to fry the resulting mixture for a minute. We send to the soup.
The last and most important ingredient in borscht is beets. We wash and clean it, cut one beet into thin slices and begin to fry in vegetable oil. At this time, the second beet should be grated on a coarse grater, lightly sugar-coated and also sent for roasting. To preserve the color of the beets, add a tablespoon of vinegar and simmer in a pan for 5 minutes. Add to soup and leave to cook for 5-10 minutes.
Remove the cooked borscht from the heat and squeeze the juice of half a lemon into it. Finely chop the herbs and garlic and pour into the soup without stirring. We let the borscht brew during the day, after which it acquires a rich taste and is ready to eat.
