Classic borscht with garlic
Description
Perfect for lunch. Of course, for the recipe we choose the freshest vegetables, sweet pepper and a flavorful tomato are a must. You can use any meat; I'm using pork with bone. Serve the finished borscht with sour cream, a slice of black bread, horseradish, and bacon—following the best traditions. Every homemaker has her signature borscht recipe; here's my version, and I'm sure you'll love it.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare a pot, place the meat, one peeled onion, and carrot into it. Pour warm water into the pot, place on heat, and cook for 60-70 minutes from the moment it starts boiling, making sure to skim off the foam.
- 3
Step 3
Peel the potatoes, rinse them, and cut into cubes. Transfer the potatoes to the prepared broth. You can already remove the carrots and onions, but let the meat continue to cook. Cook the potatoes in the broth for 20 minutes.
- 4
Step 4
Prepare the vegetables for the sauce — peel the carrots, onion, and beetroot. Dice the onion and grate the beetroot and carrots.
- 5
Step 5
Transfer the chopped bell pepper to the blender, add the tomato and paste.
- 6
Step 6
Blend everything at high speed. This will be the dressing.
- 7
Step 7
Heat the pan, add oil, and sauté carrots, onion, and beetroot for 5–7 minutes, stirring. Add a little sugar.
- 8
Step 8
Pour the dressing from the blender over the vegetables and simmer for 10 minutes, covered.
- 9
Step 9
Meanwhile, shred the cabbage.
- 10
Step 10
Remove the meat from the pot, chop coarsely, and return it to the pot. Peel the garlic, press it through a garlic press, and add it to the pot along with the dressing and cabbage.
- 11
Step 11
Season the borscht with spices, add bay leaf. Cook the borscht for 10 minutes, then serve.
- 12
Step 12
The soup is ready. Serve hot.