Belarusian borscht
Description
The recipe won't take much time. The main differences between Belarusian borscht and Ukrainian borscht: absence of cabbage, beets are boiled separately in their skins, and fried flour is added to thicken the borscht. So, let's get started. The soup is ready to serve.
Instructions
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Step 1
1. Belarusian borscht is one of the many variations of this delicious, red, and hearty soup. Would you like to learn how to prepare Belarusian borscht? Then I'll tell you in detail how to do it.
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Step 2
2. Separately, start boiling the beet. Wash the beet, cover with water, bring to a boil, then simmer over low heat until tender. Then pour off the hot water, add cold water to cool it down, let it cool completely, and peel.
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Step 3
3. Wash and peel the potatoes, carrots, parsley root, and onion. Toast the flour in a dry hot skillet until it develops a nutty aroma.
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Step 4
4. Cut the potatoes into pieces and add them to the boiling broth.
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Step 5
5. Grate the carrots on a coarse grater, chop the onion and parsley root. Melt the lard or chopped bacon in a frying pan, sauté the chopped roots until golden brown. Pour in the tomato puree, bring to a boil and cook for another 5 minutes. Add sugar to taste.
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Step 6
6. Add the sautéed flour, fried meat, salt, pepper, and julienned beet to the broth. Pour in vinegar to taste. Cook for another 10 minutes, then let it steep.
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Step 7
6. Serve with pieces of meat, fresh herbs, and sour cream.