This hearty and tasty Ukrainian borscht will perfectly warm you on a cloudy autumn day.
It is necessary
- - 600 g of beef brisket or meat on a sugar bone;
- - 4 potatoes;
- - 200 g of white cabbage;
- - 2 tomatoes;
- - 4 cloves of garlic;
- - vegetable oil;
- - large beets;
- - carrot;
- - onion;
- - 50 g of lard (bacon);
- - 30 g tomato paste;
- - 25 g of sugar;
- - 15 g of table vinegar;
- - peppercorns;
- - bay leaf;
- - dill greens;
- - parsley greens;
- - salt;
- - sour cream.
Instructions
Step 1
Cook the broth. You can combine different types of meat, in particular, fatty pork with goose and dietary beef brisket.
Step 2
It is imperative that the bones be chopped to allow the bone marrow to reunite with the broth. Pour 2.5 liters of water over the meat, bring to a boil.
Step 3
Remove foam, salt, simmer for 1, 5 hours. Remove the meat from the broth, remove the bone. Chop the pulp finely, put on a plate, set aside.
Step 4
Wash the beets, wrap in foil and bake in the oven for about 1 hour. Then cool, peel and grind on a coarse grater. Place in a bowl, drizzle with vinegar, cover and let sit for 10 minutes.
Step 5
Wash carrots, potatoes, peel onions. Cut vegetables into thin strips. Chop the cabbage, after kneading it with a rolling pin. Scald the tomatoes with boiling water, remove the skins and cut into cubes.
Step 6
Chop the garlic. The legendary borscht should definitely be cooked with old yellow bacon, which is finely chopped and rubbed with garlic.
Step 7
Bring the broth to a boil, lightly salt. Add potatoes, after 5 minutes cabbage, cook over low heat until tender.
Step 8
Meanwhile, sauté the onions and carrots in a skillet with vegetable oil for about 5 minutes. Add tomatoes, tomato paste. Cook, stirring occasionally, for about 5 minutes.
Step 9
Introduce carrot and onion frying, bay leaf into borscht. Let it boil, then add the beets, chopped greens. Bring to a boil again, and finally add the garlic and bacon.
Step 10
Add the meat chopped from boiling broth. Cover, remove from heat. Let it brew for 10 minutes. Serve with sour cream and herbs.
