Peter's Borscht
Description
Don't be alarmed by the pickled cucumbers in the ingredients; I assure you, their taste is not noticeable, yet they add a pleasant, distinctive touch. You can use any type of beans for the borscht, just remember that dried beans need to be soaked overnight beforehand. Overall, the borscht turns out rich, hearty, and very tasty. I hope you'll enjoy this recipe too. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the bones and place them in a deep pot. Add one onion cut in half, one small carrot cut lengthwise into 3-4 pieces, bay leaf, and whole peppercorns. Place the pot over medium heat, remove the foam that forms after boiling, then reduce heat and simmer the broth for about 2 hours (until the meat is tender).
- 3
Step 3
Strain the ready broth. Remove the meat from the bones and return it to the pot. Place the pot back on the stove, add salt to taste, and bring the broth to a boil.
- 4
Step 4
Place the shredded cabbage into the boiling broth.
- 5
Step 5
After a couple of minutes, add the beetroot grated on a coarse grater.
- 6
Step 6
And diced potatoes. Cook everything together until all ingredients are done.
- 7
Step 7
Meanwhile, prepare the sauté. Heat a frying pan, add oil, and place the diced onion and grated carrot.
- 8
Step 8
Sauté the vegetables until soft, then add tomato paste and coarsely grated cucumbers.
- 9
Step 9
Simmer everything together for about 2-3 minutes, then transfer the sauté to the pot.
- 10
Step 10
At the very end, add the beans, previously draining all the liquid from them.
- 11
Step 11
Add finely chopped garlic and chopped fresh herbs to the soup.
- 12
Step 12
Let the finished borscht steep for a few minutes, then serve it.
- 13
Step 13
The soup is ready. Serve hot.