Moldovan borscht
Description
The soup is simple and quick to prepare. This borscht is one of the traditional Moldovan dishes. The cooking method is very different from the borscht we are used to. In Moldova, this borscht is called "scazut," which means "reduced." The soup is cooked for a long time and reduces by half during the process. Interested? Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for borscht. The ribs should be meaty and contain some fat, and the cabbage must be fermented, either in a whole head or in large pieces. Peel the onion and carrots.
- 2
Step 2
Cut the ribs between the bones, wash and dry them. Then heat a frying pan or a heavy-bottomed pot and sear the ribs in it. If the ribs have no fat, sear them in vegetable oil.
- 3
Step 3
Slice the onion and carrot.
- 4
Step 4
We set aside the fried, browned ribs on a plate.
- 5
Step 5
And sauté the onion and carrots until soft.
- 6
Step 6
Cut the cabbage into large pieces.
- 7
Step 7
If the carrots and onions were sautéed in a frying pan, transfer them to a cauldron or a heavy-bottomed pot. Place the ribs on top.
- 8
Step 8
Then we add the cabbage, add a little salt, mix and pour water over it.
- 9
Step 9
The water should cover the cabbage. Reduce the heat to the lowest setting and cook the borscht for 2-2.5 hours. Do not cover with a lid!
- 10
Step 10
Wash the onion and finely chop it.
- 11
Step 11
Wash and chop parsley greens.
- 12
Step 12
And chop the dill.
- 13
Step 13
The borscht has reduced by almost half, add the herbs to it.
- 14
Step 14
Add ground black pepper and salt to taste. Cook for another 10 minutes, then serve.