Goose borscht
Description
A hearty first course. If you've never tried making borscht before, I recommend paying attention to this recipe. Cooking borscht with goose is not difficult, and the taste turns out to be exquisite. You can, of course, substitute the goose with any other meat if desired, but this version is especially good. It's precisely the goose meat that makes the dish incredibly tasty and nutritious. Thanks to the step-by-step photos, even a beginner can manage it. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the meat and cut it into pieces. Transfer to a pot, add bay leaf, peppercorns, and cook for about one to one and a half hours (until the meat is tender).
- 3
Step 3
Strain the prepared broth. Remove the meat from the bones, if necessary, and return it to the pot. Bring the broth to a boil again.
- 4
Step 4
Add shredded cabbage to the boiling broth.
- 5
Step 5
Add the sliced potatoes after about 5-7 minutes.
- 6
Step 6
Meanwhile, heat oil in a skillet and add diced onion and grated carrot. Sauté the vegetables until soft.
- 7
Step 7
Add the grated beetroot.
- 8
Step 8
Fry, stirring, for about 5 minutes.
- 9
Step 9
Then add tomato paste, sugar, sliced bell pepper cut into thin strips, and spices to taste.
- 10
Step 10
Cook everything together for another 2-3 minutes. At the very end, pour in the vinegar.
- 11
Step 11
When the cabbage and potatoes are ready, transfer the sautéed vegetables to a pot. Adjust the seasoning with salt and simmer over low heat for 5 minutes. A couple of minutes before it's done, add minced garlic and fresh herbs. The goose borscht is ready. Let it steep for a while, then serve.
- 12
Step 12
Ready. Serve with herbs.