Odessa Borscht
Description
A hearty first course. This delicious borscht, fragrant with bell pepper, will appeal to everyone without exception. If you think the soup will be too fatty due to the pork fat, replace it with vegetable oil. Serve this borscht best with sour cream and black bread. Garnish with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Odessa borscht. Wash the pork belly and dry it. Wash the vegetables and herbs as well.
- 2
Step 2
Pour cold water into a saucepan and add pork belly cut into pieces. Add whole black peppercorns to the saucepan and season with salt. Bring to a boil over medium heat, then reduce the heat and simmer gently for 1 hour, skimming off the foam. Remove the meat and let it cool.
- 3
Step 3
Divide the fat into three equal parts. Finely chop one part and place it in a hot skillet. Fry slightly to render the fat.
- 4
Step 4
Peel and rinse the onion and carrot. Grate the carrot on a coarse grater, chop the onion. Place the vegetables in a frying pan with lard.
- 5
Step 5
Sauté over medium heat for 5-7 minutes, stirring.
- 6
Step 6
In another skillet, chop the second portion of bacon. Peel the beet, grate it coarsely, add it to the skillet with the bacon, then add vinegar and vegetable oil. Place over low heat and sauté for 15 minutes.
- 7
Step 7
Add tomato paste and 4 tablespoons of beef broth to the pan with the beets. Mix and simmer for another 5–10 minutes until the beets are cooked.
- 8
Step 8
Peel the potatoes and cut them into large cubes or wedges. Strain the broth and return it to the stove over medium heat; bring to a boil. Add the potatoes.
- 9
Step 9
Shred the cabbage into strips and place it in a pot with the broth and potatoes.
- 10
Step 10
Remove the stem from the bell pepper, clean out the seeds, and cut into large strips. Add to the pot with the broth and vegetables.
- 11
Step 11
Cut the cooled meat into pieces and return it to the pot. Cook everything for 15 minutes until the vegetables are done.
- 12
Step 12
Add the sautéed carrots and onions and the stewed beets to the soup, mix well.
- 13
Step 13
Finely chop the herbs and place them in a bowl. Add the finely chopped garlic, the remaining finely chopped fatback, and mash into a homogeneous paste.
- 14
Step 14
Add the green puree to the borscht and mix.
- 15
Step 15
Bring to a boil, cover with a lid, and remove from heat. Let stand for 10 minutes and serve.
- 16
Step 16
The soup is ready. Serve hot.