Kuban Borscht
Description
Hearty and aromatic soup. Kuban borscht is made not only with meat broth but also with poultry (for example, goose). Many believe that borscht is better prepared without potatoes, but everyone can decide this for themselves. There is one more distinctive feature of this borscht: at the end of cooking, grated zucchini is added. Ladle into bowls and serve.
Instructions
- 1
Step 1
Rinse the meat with bones, place it in a large pot, cover with cold water, and bring to a boil. Then drain this water, transfer the meat to a clean pot, pour fresh water over it, and continue cooking the borscht in this new water.
- 2
Step 2
When the water comes to a boil, reduce the heat and cook the meat for 1-1.5 hours, until done.
- 3
Step 3
Peel all the vegetables, rinse them, and cut into small cubes. Grate the zucchini on a coarse grater and mince the garlic.
- 4
Step 4
In a skillet, heat vegetable oil and sauté onion until soft.
- 5
Step 5
Add the sliced carrots and sauté for 2-3 minutes. Transfer the sautéed mixture to the meat broth.
- 6
Step 6
In the same skillet, sauté the beetroot (3-4 minutes), then transfer it to the pot.
- 7
Step 7
Do the same with fresh cabbage. The only condition: it should be cut into larger cubes. Sauté it as well and add to the soup.
- 8
Step 8
Now it's time for the sauerkraut, which needs to be squeezed to remove excess brine. Place it directly into the pot and cook the borscht for 10 minutes.
- 9
Step 9
If you're going to add potatoes, now is the time to do it. After 5 minutes, add the grated zucchini and cook for another 5 minutes.
- 10
Step 10
At the end of cooking, add tomato paste, garlic, "khmeli-suneli" or any other spice, bay leaf, and fresh herbs. Taste the borscht and add salt or sugar if needed.
- 11
Step 11
Stir the borscht, cover with a lid, and remove from the heat. Let the soup steep for 15 minutes, then serve it hot with Borodinsky bread and sour cream.