There are many recipes for making borscht. In different regions, this rich and satisfying soup is prepared in different broths, varying vegetable additives and other ingredients. Try to cook a variant popular in Western Ukraine and Poland - borscht with sausages.
It is necessary
-
- 1 kg of brain bones;
- 2 large beets;
- 5 potatoes;
- 3 sausages;
- 2 medium onions;
- 2 tablespoons tomato paste
- 2 tablespoons of 3% vinegar;
- 1 carrot;
- 1 parsley root;
- 1 tablespoon butter
- 2 teaspoons of sugar
- black peppercorns;
- Bay leaf;
- a bunch of parsley;
- sour cream.
Instructions
Step 1
Cook bone broth. Thoroughly rinse the sugar marrow bones with water, chop them lengthwise, separate the cartilaginous parts and place in a saucepan. Pour three liters of water over the bones, place the pot on the stove and bring to a boil. Remove the foam from the surface of the water, reduce heat under the pan to low, add salt and cook for 4-5 hours. When done, strain the broth, pour it into a clean saucepan and bring to a boil again.
Step 2
Wash the beets and, without peeling, put in a separate saucepan, cover with hot water, add vinegar and cook until half cooked. Drain, cool the roots slightly, peel and cut into strips. Place the beets in a skillet with heated butter. Add tomato paste and simmer for 20-30 minutes.
Step 3
Heat oil in a separate skillet. Peel the carrots, onions and parsley root. Cut the parsley and carrots into strips and the onions into small cubes. Place vegetables in skillet and sauté until tender and onions clear. Vegetables must be completely covered in oil for the roast to have a rich flavor. Make sure that they do not burn - this will irreparably spoil the taste of the borscht.
Step 4
Peel and dice potatoes. Place the potato cubes in the broth and cook until half cooked. After 15 minutes, put the toasted beets, onions, carrots and parsley in a saucepan, add bay leaves, peppercorns, salt and sugar.
Step 5
Peel the sausages, cut them into small pieces and fry in preheated butter until golden brown. Place the sausages in the borscht 5 minutes before cooking. Turn off the heat under the pan and let the borscht brew for another 20 minutes.
Step 6
Wash the parsley, pat dry with a paper towel and chop finely. Pour the finished borscht into plates, sprinkle with chopped herbs and season with sour cream.
