Ukrainian borscht with beetroot
Description
A hearty first course. Ukrainian borscht has become a staple in many families. This is a very tasty and aromatic soup. It's best to prepare the borscht broth using meat with bones, as this makes it rich and hearty. Serve the soup hot.
Instructions
- 1
Step 1
Thoroughly rinse the pork ribs and trim off excess fat. Then place them in a pot, cover with water, and put on the stove. Simmer the ribs for an hour and a half.
- 2
Step 2
Wash the beetroot and peel off the skin. Cut it into thin strips and place in a frying pan or saucepan. Pour in a glass of broth and add vinegar. Simmer until the liquid has reduced by half.
- 3
Step 3
In a separate skillet, pour vegetable oil and heat it up. Peel the onion and carrot. Cut the onion into cubes and grate the carrot on a grater. Sauté the vegetables in vegetable oil.
- 4
Step 4
Peel and wash the potatoes. Cut them into cubes or strips. Thinly shred the cabbage. Place the potatoes in the broth, add the beet and sautéed vegetables, along with the bay leaf. Cook the borscht for ten minutes.
- 5
Step 5
Add tomato paste and cabbage to the borscht. Wash the sweet pepper, slice it into strips, and add to the pot. When the borscht comes to a boil, add minced garlic, pepper, and chopped herbs. Season with salt to taste, bring to a boil once more, then turn off the heat. Let the borscht steep before serving.