Chernihiv-style borscht
Description
A hearty first course. This Chernihiv-style borscht might be difficult to prepare every day at home, even for the most diligent housewife, but, as they say, on particularly special occasions—family celebrations or when friends come to visit—you can definitely treat yourself and your loved ones. Originally, dried pears were added to Chernihiv-style borscht, but personally, I prefer it much more with sour apples! Be sure to try it; this classic Chernihiv-style borscht recipe usually wins its admirers right away. Serve the soup hot.
Instructions
- 1
Step 1
1. First, prepare all the ingredients. Rinse the beans and millet, then cover with water.
- 2
Step 2
2. Wash, peel, and chop all the vegetables we need.
- 3
Step 3
3. Start cooking the broth. For the meat to cook faster, it's better to cut it into pieces.
- 4
Step 4
4. Meanwhile, prepare the sauté. Fry the onion until translucent, then add the beetroot.
- 5
Step 5
5. Now add the carrots and green pepper to the pan. Mix well.
- 6
Step 6
6. When the vegetables are sufficiently fried, add tomato paste and reduce the heat. Simmer for a few minutes. At this point, you can add potatoes to the broth and cook until tender.
- 7
Step 7
7. Remove the sautéed mixture from the heat and add it to the borscht. Then immediately add the beans. Cut the apple into slices, as shown in the photo, and also add it to the borscht.
- 8
Step 8
8. Let's add some heartiness to our dish – in a small bowl, mash the garlic and pork fat together in a mortar. Add this to the pot as well.
- 9
Step 9
9. Drain the water from the millet, mash it slightly in a mortar, and add to the borscht together with the cabbage.
- 10
Step 10
10. Now cook everything together until the millet increases slightly in volume. Season with salt and pepper, and add chopped herbs.
- 11
Step 11
11. Mix well—and it's ready to serve!