Traditionally, borscht is cooked with beets. If there are no beets in the pan, then this is either cabbage soup or some other vegetable soup. But it happens that traditions replace, change, complement each other, and as a result, something completely new is obtained. This is how, apparently, borscht without beets appeared in the history of cooking.
It is necessary
-
- 300 g of meat with bone;
- 400 g of cabbage;
- 5 potatoes;
- 2 medium carrots;
- 1 bell pepper;
- 2 medium tomatoes;
- 2 medium onions;
- 2-4 cloves of garlic to taste
- 2 tablespoons of vegetable oil;
- 40 g tomato paste;
- salt
- black peppercorns
- allspice peas
- Bay leaf
- greens to taste
Instructions
Step 1
Rinse the meat, cut it into several pieces, place in a large saucepan and cover with cold water (4-5 liters). Simmer the broth.
Step 2
Peel the carrots and onions. When the broth boils, remove the foam with a slotted spoon and put in a saucepan one whole carrot and one onion, several black peppercorns (5-7 pcs.), Allspice (1-3 peas). Add a little salt to make the meat tastier, but do not add salt to the end - the remaining salt will need to be put into the ready-made borscht. Continue to cook the meat over low heat with the lid half open for about 1.5 hours until tender. The cooking time depends on the type of meat - beef is cooked for about two hours, pork - about 1.5 hours, chicken for a maximum of an hour, unless it is soup. Half an hour before the end of cooking, put 2-3 bay leaves in a saucepan.
Step 3
While the broth is cooking, prepare the rest of the ingredients. Chop the cabbage, chop the onion, grate the carrots or cut into small thin strips, peel and dice the potatoes. Perhaps your household loves it when potatoes in borscht are cut very coarsely or, conversely, finely. Listen to their preferences.
Step 4
Place the cooked meat on a plate. Remove the carrots and onions from the broth. Strain the soup through a sieve into another saucepan. You will get a nice clear broth without extra films from meat, peppercorns and bay leaves.
Step 5
Leaving the pan over low heat, put the cabbage and potatoes in the broth. Adjust the amount of products to your liking. If you think that the "spoon should stand" in the borscht, put more potatoes and cabbage. Broth lovers need to be careful - do not put all the cabbage into the pan at once, but add it gradually, by eye determining the necessary thickness of the borscht. Keep in mind that during the cooking process, the volume of vegetables may increase slightly.
Step 6
Fry carrots, tomatoes and onions in vegetable oil until golden brown, add a little broth and tomato paste to the pan. Saute vegetables over low heat for 5-10 minutes. Add the cooked stir-fry to the soup about half an hour until tender. It will give the borscht its characteristic orange-red color. 10 minutes before the end of cooking, put the cloves of garlic, thinly chopped bell pepper and salt into the soup to taste.
Step 7
After making sure that the cabbage and potatoes are ready, put the boiled meat, cut into pieces, into the pan, turn off the stove and leave the borscht under the lid for 20-30 minutes - “to reach”. Lovers of this soup believe that it is especially good the day after preparation. Sour cream, croutons or buns with garlic can be served with this soup.
