Dried bacon is the main ingredient in this borscht, which is prepared in the Kuban. Aborigines call this fat "old" or "rotten", but the rich, warm aroma of borscht actually has nothing to do with these epithets. Such borscht can be cooked not only in beef broth, but also in chicken broth.
It is necessary
- - 1 kg beef brisket
- - 1 beet
- - 1 kg tomato
- - 6 potatoes
- - 3 onions
- - 70 g lard
- - 1 tbsp. l. salt
- - 3 bay leaves
- - 1 kg of cabbage
- - 2 bell peppers
- - 1 bunch of parsley
Instructions
Step 1
Put the brisket in a five-liter saucepan, pour cold water to the brim and bring to a boil. With active boiling, remove the foam with a slotted spoon, reduce the heat, cover the pan with a lid and cook for an hour and a half. During this time, the liquid will boil away and there will be space for vegetables.
Step 2
After an hour and a half, the meat must be removed and cooled. When you can grab the meat with your hands, cut it into small pieces and return it to the pot.
Step 3
Rinse the beets, peel, coarsely grate and dip in the broth.
Step 4
Peel the potatoes, cut into cubes and send to the pan. Remove the skin from the tomato after scalding them with boiling water, chop and add to the borscht.
Step 5
Onion and bacon are cut into cubes and rolled together in a meat grinder. Put about five tablespoons of a mixture of lard and onion in the borscht, add salt, bay leaf and stir everything in a boiling soup.
Step 6
Green thin-meat peppers are washed, peeled from seeds, cut into strips and sent to the pan.
Step 7
Chop the cabbage into long thin strips, chop the parsley finely, wait until the potatoes are ready and toss the greens and cabbage into the borscht. When the borscht boils again (after adding vegetables), it must be removed from the heat. Crispy cabbage is the delight of this borscht.
