Ukrainian borscht with bacon and garlic
Description
In a Ukrainian restaurant, we were genuinely amazed by the way the borscht was served and its taste. The borscht was accompanied by a shot of cold vodka and a small pickled cucumber, while the soup itself had a truly enchanting aroma. Later, I managed to uncover the secret behind this incredible fragrance—crushed garlic and pork fat (salo) added to the pot at the very end of cooking. Actually, all these serving and flavor details are included in the recipe. So do try making authentic Ukrainian borscht using these little tricks. I guarantee everyone will love Ukrainian borscht with salo and garlic prepared according to this recipe! Good luck—serve in bowls and enjoy.
Instructions
- 1
Step 1
Peel the beet, place in cold water and cook (40 minutes). Drain the water, add fresh water, bring to a boil and cook for another 30 minutes. Remove, let cool and grate. Meanwhile, in another large pot (5 liters), prepare the broth. First bring to a boil with the lid on, then simmer for one hour over low heat. Skim off the foam. Add whole onion, carrot, and bay leaf. Cook for another hour. Then add pre-soaked beans. Add salt. Cook for another hour. Afterwards, remove the carrot and onion.
- 2
Step 2
Add the grated beet to the broth and cook for 15–20 minutes. Peel the potatoes and cut them into small cubes. Add them to the pot.
- 3
Step 3
In a pan, fry the onion, tomatoes, pepper, and 1 carrot in oil.
- 4
Step 4
Add the sautéed vegetables to the pot. Then slice the cabbage into thin strips and also add it to the pot. Cook everything for another 5 minutes.
- 5
Step 5
Check the borscht for sufficient salt. Cut the bacon into pieces and peel the garlic. Rub them together and add to the pot, bring to a boil and turn off. Let it steep, then serve.
- 6
Step 6
Add fresh herbs to the plate, serve with sour cream, black bread, and a small shot of cold vodka with a pickled cucumber.