Borscht
Description
A hearty first course dish. 1. Wash the meat (in this case pork), place it in a pot, and cover with water. Set on the stove and bring to a boil. 2. You can add parsley roots, bay leaf, allspice, and vegetables to the broth. Be sure to remove any foam that forms and keep the broth from boiling too vigorously. 3. Pre-soak the beans and boil them separately. 4. Peel the beet and cut it into thin strips. 5. Pour a little oil into a small frying pan and heat it. 6. Blanch the tomatoes with boiling water, remove their skins, and chop the flesh into small cubes (you can also use tomato or tomato paste in the recipe for "Selyansky" borscht). 7. Place the beets and tomatoes into the frying pan and simmer over low heat. 8. Peel and cut the potatoes into small cubes. 9. Finely chop the onion and carrots. 10. Strain the prepared broth and bring it back to a boil. Add the potatoes. 11. Lightly sauté the onion and carrots in a separate frying pan, then add them to the pot. 12. When the potatoes are about half-cooked, add the beet and tomato mixture along with shredded cabbage to the broth. 13. Season with salt to taste. Add the meat cut into pieces. 14. Five minutes before the dish is ready, add diced apple to the pot. 15. Finely chop the bacon together with garlic and stir it into the soup after removing the pot from the heat. 16. Add fresh herbs and sour cream to each serving bowl individually. 17. Let the prepared "Selyansky" borscht stand covered for at least 25–35 minutes before tasting. Serve with fresh herbs and sour cream.