Borscht
Description
Hearty and flavorful soup. The suggested quantity of ingredients is approximate, as some prefer borscht thicker, while others like it thinner. Adjust according to your preferences, but be sure to use three types of meat. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cook a rich broth from the meat and soup set. Strain the broth and set aside 1 liter in a saucepan. Set the bones and meat aside to cool. Then cut the meat into pieces.
- 3
Step 3
Slice the cabbage into strips and the turnip into small bars.
- 4
Step 4
Transfer the vegetables to a pot with the broth. Place over heat. Bring to a boil, then simmer over medium heat for 20 minutes.
- 5
Step 5
While the vegetables are boiling, prepare the sauté. Cut the smoked bacon into strips and fry until translucent.
- 6
Step 6
Add the onion, cut into medium cubes, to the fat. Fry together for 5 minutes, stirring occasionally.
- 7
Step 7
Cut the carrots into thin julienne strips and add to the fried onions and bacon. Mix. Add two tablespoons of vegetable oil. Fry for 3 minutes, stirring. Add one ladle of broth and simmer until the carrots are tender.
- 8
Step 8
Cut the beet into strips and add to the pan with the onion and carrots. Add 1.5 ladles of broth or water, salt, sugar, and vinegar. Turn the heat to slightly below medium. Heat until boiling.
- 9
Step 9
Add the beans. Bring to a boil again and remove from heat.
- 10
Step 10
Transfer the contents of the skillet to the pot with cabbage and turnip. Add the remaining broth or water if needed, and the bay leaf. Adjust seasoning with salt. Turn the heat to just below medium, bring to a boil. Simmer for half a minute.
- 11
Step 11
Cover with a lid. Turn off the heat. Let it sit for half an hour. If possible, wrap it up. After that, it can be served.
- 12
Step 12
Serve borscht with sour cream and garlic.