The secret of real Ukrainian borscht lies in its sourness and, of course, in the pronounced taste of smoked meats. Real smoked bacon is not sold on store shelves, it must be smoked at home.
It is necessary
- - 150 grams of smoked bacon
- - a pound of beets
- - a pound of white cabbage
- - 250 grams of potatoes
- - 2 onions
- - 1 carrot
- - 300 grams of beef
- - 1 lemon
- - parsley
- - 2 tablespoons tomato paste
- - 50 grams of sour cream
Instructions
Step 1
Beef, preferably brisket, is cut into medium-sized pieces of about 3 centimeters.
Step 2
A five-liter saucepan is taken, beef and previously coarsely chopped onions are folded into it. You can add bay leaves for flavor. The saucepan is put on fire, and its contents are boiled for an hour.
Step 3
Letting the broth boil, we prepare the frying. Smoked bacon is cut into pieces of about 1 centimeter. The main condition is the bright taste of smoked meats, and for this the lard must be homemade. If there is none, then you can smoke the lard yourself with liquid smoke, but it is important not to overdo it, otherwise the taste may be spoiled. Lard is fried in a pan until greaves are obtained. You can't overcook it. When using liquid smoke, take 3 tablespoons of it.
Step 4
Beets and carrots are grated on a coarse grater. The onions are peeled and cut into rings. All this is folded into a frying pan with cracklings, mixed well and fried until it acquires a uniform color. At the end of frying, tomato paste is added, everything is fried for another minute. The roast should smell good of smoked meats.
Step 5
Peel half of lemon and chop finely. Fried vegetables are added to the finished broth; lemon is added to the borsch to avoid color loss. All this is cooked for 10 minutes.
Step 6
The cabbage is shredded and placed in a saucepan when the borscht has acquired a beautiful beetroot color. Brews for 15 minutes. During this time, the potatoes are peeled, cut into cubes and added to the pot, after which they boil for another 15 minutes.
Step 7
Chopped parsley and sour cream are added to the borscht poured into plates.
