Ukrainian borscht
Description
The small country of Ukraine, bordering Russia, is famous worldwide not only for its lard but also, of course, for its incredibly delicious borscht. What Ukrainian has lived a lifetime without having this elixir of strength for body and soul at least once a week? And if you top it with sour cream and serve it with garlic rolls... Well, you won't leave the table until you've seen the bottom of the pot. So, the soup is ready to be served.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients. Peel and rinse all the vegetables.
- 2
Step 2
2. Soak the beans in cold water for at least 2-3 hours, or preferably overnight. This will make the beans cook faster and become more tender.
- 3
Step 3
3. Bring water in a pot to a boil, add pork and beans to cook. Cut potatoes into small pieces. When the meat and beans are ready, add the potatoes and salt.
- 4
Step 4
4. Finely chop the cabbage with a knife. I really like young cabbage—it's very tender, cooks quickly, and gives the borscht a unique flavor. Add it to the borscht when the potatoes become soft and start to fall apart.
- 5
Step 5
5. Finely chop the onion.
- 6
Step 6
6. Grate the beet on a coarse grater. I use red salad beet, as it gives the borscht a richer color and, in my opinion, a more vibrant flavor.
- 7
Step 7
7. Sauté the onion in a small amount of oil, then add the beetroot and let it heat for about 5–7 minutes. Pour in the tomato juice, add a little salt and pepper, and you can also add a bay leaf. Simmer until one-third of the liquid has evaporated.
- 8
Step 8
8. When the cabbage is ready, add the prepared tomato mixture to the borscht and simmer for another 10 minutes. Taste and adjust seasoning. Let the borscht sit for 1-2 hours before serving to allow flavors to develop. Serve with sour cream and fresh herbs.