You can find dozens of recipes for preparing such borscht, since this is a national dish, but all these borscht will be different, and the tastes will be new. The most important thing in order to make a delicious dish is the availability of fresh products.
It is necessary
- - pork shank (shank) - 1 kg;
- - potato tubers - 500 g;
- - cabbage - 300 g;
- - carrots - 200 g;
- - onions - 1 large onion;
- - lard - 200 g;
- - tomato paste - 25 g;
- - bay leaves - 3 pcs;
- - sunflower oil - 5 tablespoons;
- - salt, pepper (black), herbs (parsley, dill), garlic - to taste;
- - sour cream or mustard for serving - to taste.
Instructions
Step 1
Put the washed and chopped shank (shank) in a saucepan. Pour in cold water to make the broth rich. Bring to a boil, skim off and season with salt. Reduce heat, rinse bay leaf under cold water and add to saucepan. Cook with the lid ajar until cooked for almost 1.5 hours.
Step 2
Pour vegetable oil into a skillet, cut into oblong slices and fry. Cut the onion into small cubes. Grate the carrots on a coarse grater. Add the onion to the bacon and fry until golden brown. Then add carrots, tomato paste and 3-4 tablespoons of broth to onions and lard. Simmer for 7 minutes.
Step 3
Peel and dice the potatoes and dip them into the broth. Cut the washed cabbage into small strips and dip into a saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes. Add the refried vegetables 15 minutes before the end of cooking.
Step 4
In conclusion, turn off the stove and let it brew for 20 minutes. Place sour cream or mustard, garlic, black pepper, herbs on bowls and pour borscht. Serve!
