Moscow-style borscht
Description
Perfect for lunch. Borscht is probably one of the most popular soups in our region. It's hearty and delicious. Considering that borscht contains a substantial amount of vegetables, its health benefits go without saying. It's simple to prepare, but still requires some cooking experience. They say, "A hundred housewives — a hundred borschts." Everyone has their own version. And so do I. I don't like borscht that's too fatty or overly rich. I prefer to cook all the ingredients primarily by boiling, rather than making a sauté. Some people simmer onions, carrots, and beets in a skillet with plenty of broth—essentially boiling the vegetables in a pan. So what's the difference—boiling them in broth or in a skillet? That's why I do the entire cooking process in a pot. Some suggest simmering for 40 minutes. But at that point, what vitamins are left? So we'll make the borscht as quickly as possible and serve it right away. Instead of tomato paste, it's better to use chopped fresh tomatoes in borscht. In my opinion, it tastes much better this way. You can prepare borscht using any meat broth—mine is pork. Excluding the time needed to prepare the broth, I spend about 40–45 minutes on the borscht. Serve it with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients for making borscht.
- 2
Step 2
Wash the pork and place it in a pot.
- 3
Step 3
Pour water over the meat. You will need 1.7 liters.
- 4
Step 4
Bring the contents of the pot to a boil, skim off the foam, and reduce the heat to a minimum. Cook the pork until tender.
- 5
Step 5
After that, remove the meat from the pot and strain the broth. Peel, wash, and chop the potatoes. Add them to the broth and start cooking the borscht.
- 6
Step 6
Peel the onion, wash it, and finely chop. Place in a frying pan.
- 7
Step 7
Peel the carrots, wash and grate them. Add to the onion.
- 8
Step 8
Peel the beetroot, wash it, and grate it on a grater. Add it to the pan with the vegetables. Pour in sunflower oil and vinegar, and add sugar. Mix the vegetables and simmer over medium heat for 7-8 minutes.
- 9
Step 9
Then add the beet, onion, and carrot to the pot.
- 10
Step 10
Cook the borscht for another 10-15 minutes. Then slice the cabbage thinly into strips and add it to the pot.
- 11
Step 11
Add tomato paste or tomatoes chopped in any way: using a meat grinder, grater, or blender. Add salt and bay leaf. Those who like it spicy can season the borscht with pepper and also add hot chili pepper. Cook the borscht for another 15-20 minutes, until all ingredients are fully cooked.
- 12
Step 12
Slice the sausages and place them in a saucepan. Add the boiled pork. Simmer for 3-4 minutes and turn off the heat.
- 13
Step 13
Add the chopped herbs and garlic to the ready borscht.
- 14
Step 14
Incredibly delicious and aromatic Moscow borscht can be served with sour cream or without.