Borscht
Description
Peel the vegetables. Dice the onion, beet, carrot, pepper, cabbage, potato, and eggplant into thick strips. Heat a skillet with vegetable oil. Sauté the carrot for 3 minutes. Add the onion and sauté for another 2 minutes. Add finely chopped tomato and tomato paste. Cook for about 3 minutes over low heat. Add the beet and fry for another 15 minutes. Bring the broth to a boil. Add 4 tablespoons of the sautéed vegetables and the cabbage. Cover with a lid and simmer over low heat for 7 minutes. Add the potatoes, then a few minutes later add the eggplants. After 5 minutes, add the remaining sautéed vegetables. Cook for 10 minutes over low heat. Chop all the available herbs and add them to the borscht. Mash the pork fat with garlic and add it to the soup. Remove from heat, cover with a lid, and let stand for about 20 minutes. Serve in bowls and enjoy.