Ukrainian borscht in bread
Description
A hearty first course. Many housewives use pork belly for borscht, but that meat is too fatty for my taste, so I prefer beef or veal ribs. Their advantage is relatively low fat content with an optimal balance of beneficial nutrients. High nutritional value and a clear, rich broth make them ideal for preparing borscht. Shall we take a look at the recipe? Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. First, you need to cook broth for borscht and beans. Sort the beans, rinse them well, and soak in cold water for 2 hours. Then drain the water, add fresh water, and cook the beans until done. Cooking time varies—taste to check. For the meat broth, I usually use beef or veal ribs. Wash them, place in a pot, cover with water, and simmer for 2 hours. Add bay leaf and black peppercorns 15 minutes before finishing. Remove the spices from the finished broth. Remember to skim off the foam.
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Step 2
2. When the broth and beans are ready, prepare the vegetables. Wash, peel, chop, and slice everything.
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Step 3
3. Sauté the vegetables—beets, carrots, onion, and pepper—on vegetable oil or lard.
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Step 4
4. Add tomato juice to the sautéed vegetables and simmer. If the juice is very sour, you can add a little sugar. If it's not sour enough, add a spoonful of vinegar.
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Step 5
5. Add potatoes and cabbage to the meat broth and cook for 15 minutes.
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Step 6
6. Add the fried vegetables with tomato, beans, and dried or fresh dill to the borscht. Simmer for another 5-10 minutes.
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Step 7
7. Borscht is ready! Let it steep for about 2 hours.
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Step 8
8. Carefully cut a hole in the center of the bread, remove the crumb. Brush the inside with egg white and dry in the oven.
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Step 9
9. Fill the bread with borscht, add a spoon of sour cream, chopped onion, or dill. Enjoy!
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Step 10
10.