Nutria borscht
Description
Perfect for lunch. If you think nutria meat will have a specific aroma, it won't. If you feel the tomato paste lacks acidity, add lemon juice or wine vinegar at the end. For a vibrant color, choose dark burgundy beets. If you don't like potatoes in borscht, you can replace them with beans. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making nutria borscht.
- 2
Step 2
Place the washed nutria meat, celery, and half of the carrot into a saucepan. Pour in cold water and set over medium heat, bringing to a boil. Simmer uncovered over low heat for 45 minutes. Strain the broth, cool the nutria meat, and discard the cooked vegetables.
- 3
Step 3
Return the pot with broth to medium heat and bring to a boil. Season the broth with salt, add the shredded cabbage, and cook for 10 minutes after boiling.
- 4
Step 4
Peel the potatoes and cut them into julienne strips. Place them in a pot with cabbage and cook for 10 minutes.
- 5
Step 5
Pour vegetable oil into a skillet, add chopped onion and grated carrot (on a coarse grater). Sauté for 5-7 minutes. Add tomato paste and adjika to the skillet, mix well and sauté for another 3-4 minutes.
- 6
Step 6
Peel the beetroot and grate it on a medium grater. Add the beetroot to the pan with the vegetables. Pour in 100 milliliters of water and simmer over low heat for 20 minutes, covered. Stir the contents 2-3 times and make sure it doesn't burn.
- 7
Step 7
Place the sautéed vegetables in a pot and mix.
- 8
Step 8
Remove the bones from the boiled nutria, place the meat into the borscht. Season everything with salt, add bay leaf, sugar if desired, and cook the soup for another 5 minutes.
- 9
Step 9
Add chopped herbs and minced garlic to the borscht and bring to a boil. Remove the borscht from heat, cover with a lid, and let it stand for 5-10 minutes to steep.
- 10
Step 10
Pour onto plates and serve.