Cossack borscht
Description
The soup is simple and quick to prepare. For a rich and hearty broth, it's best to prepare it in advance using meat or homemade chicken, whichever you prefer. Thanks to the pork belly, the aroma and taste turn out to be incredible. Be sure to serve the borscht with sour cream and a handful of fresh herbs. It's also delicious with garlic pampushky and a side salad. Borscht for lunch is simply an excellent choice for the whole family. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Peel the vegetables, wash and dry them.
- 2
Step 2
Cut the potatoes into small cubes.
- 3
Step 3
Prepare the broth in advance; cook it for at least 1.5 to 2 hours. Use chicken, beef, or pork—choose according to your preference.
- 4
Step 4
Transfer the potatoes to a pot with broth and cook for 20 minutes from the moment it begins to boil.
- 5
Step 5
Peel the onion and cut it into cubes. Cut both types of bacon—regular and smoked—into small pieces.
- 6
Step 6
Peel and wash the carrots, then grate them on a medium grater.
- 7
Step 7
Peel and wash the beetroot, then grate it on a grater, just like the carrots.
- 8
Step 8
Prepare the dressing right away. Place one chopped pepper, tomato juice, and paste into the blender container.
- 9
Step 9
Grind everything until smooth.
- 10
Step 10
Heat a spoonful of oil in a frying pan. Add the bacon and onion. Fry for 4-5 minutes, stirring.
- 11
Step 11
Add carrots, beets, and sugar to the pan. Fry the vegetables for another 4-5 minutes, stirring.
- 12
Step 12
Add the dressing from the blender to the skillet and simmer the vegetables for 5 minutes, covered.
- 13
Step 13
Shred the cabbage and prepare the second pepper. When the potatoes are ready, transfer the skillet seasoning, cabbage, and pepper to the broth.
- 14
Step 14
Take the meat or chicken apart into pieces and return it to the pot.
- 15
Step 15
Simmer the borscht for another 15-20 minutes over low heat, and don't forget to add salt and pepper to taste.
- 16
Step 16
Borscht is ready!