Red borscht
Description
Perfect for lunch. Here is a classic recipe for preparing red borscht. Ukrainian borscht has always been a favorite dish among common people, and it was also highly popular among the upper classes. There are many secrets to making borscht, and one of them is described below. To achieve a bright, vivid, and rich color of borscht, add one tablespoon of lemon juice (before heat-treating the beets). Good luck with your cooking! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the pork ribs and cut them into portion-sized pieces. Wash the vegetables as well. Cut the carrots into rounds, peel the onion, and insert cloves into it.
- 2
Step 2
Place all the broth ingredients into a saucepan (4 l) and cover with cold water. Simmer the broth over low heat for 2 hours (skim off the foam). After one hour, add salt.
- 3
Step 3
After an hour and a half, remove the onion, carrot, meat, and greens from the broth.
- 4
Step 4
Peel 2 onions, 1 carrot, and 2 beets.
- 5
Step 5
Cut the onion into small cubes.
- 6
Step 6
Grate the beet and carrot on a coarse grater.
- 7
Step 7
Heat vegetable oil in a frying pan. Fry the onion in it, then add the beetroot and carrots. Simmer everything under a lid for 20-25 minutes. When the vegetables become soft, add tomato paste and 1 tablespoon of lemon juice. Simmer for another 5 minutes.
- 8
Step 8
Wash and clean the potatoes and cabbage.
- 9
Step 9
Cut the potatoes into cubes and the cabbage into strips.
- 10
Step 10
Bring the meat broth to a boil, then add the meat (boneless), potatoes, and cabbage. Cook for 20 minutes, until the potatoes are done.
- 11
Step 11
Now it's time for the dressing. Add salt and pepper to taste.
- 12
Step 12
Add finely chopped herbs and bring the borscht to a boil. Remove from the heat and let it steep for 8-10 minutes. Serve with sour cream.
- 13
Step 13
Pour onto plates and serve.