Goose borscht
Description
Hearty and aromatic soup. No man will refuse a bowl of hot borscht with goose meat, especially if you serve it with sour cream of any fat content or mayonnaise, garlic pampushki, croutons, or other non-sweet baked goods. If desired, you can boil or bake the beet beforehand. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the vegetables and rinse them in water.
- 2
Step 2
Cut the goose breast into pieces after rinsing it in water. Place the pieces into a pot and pour in hot water. Add bay leaves and simmer for about 1 hour.
- 3
Step 3
Then cut the potatoes into medium cubes, add them to the pot with the meat, and add water if it has evaporated during cooking. Boil the potatoes for another 15 minutes.
- 4
Step 4
Grate the carrot on a fine grater, and cut the beet, onion, and tomatoes into small cubes. Pour vegetable oil into a frying pan and add the chopped vegetables.
- 5
Step 5
Stir and sauté for about 4-5 minutes until tender.
- 6
Step 6
Place the sautéed vegetables into the pot with the meat and add salt. Boil for another 1-2 minutes.
- 7
Step 7
Peel the garlic clove, chop it finely, and add to the borscht. Rinse the sauerkraut or add freshly chopped white cabbage, and cook the borscht for another 3 minutes. If desired, add chopped dill and parsley at this stage.
- 8
Step 8
Pour the hot goose borscht into deep plates and serve with sour cream.