Delicious borscht
Description
Hearty and aromatic soup. The amount of ingredients can be slightly adjusted depending on whether you prefer thick or thin borscht. Cabbage is often added at the very end, but then it turns out too firm.
Instructions
- 1
Step 1
1. Start cooking the broth in a 5-liter pot. Rinse the turkey legs and meat, cover with water, and add bay leaves and allspice. Peel the beet, cut it in half, and add it to the broth as well. Also add 2 whole onions and 1 peeled carrot.
- 2
Step 2
2. Put the beans in the second pot; they should cook about 15 minutes longer than the meat.
- 3
Step 3
3. Make a cross-shaped incision on the tomatoes, pour boiling water over them and let sit for 2 minutes. Then peel off the skin and grate the tomatoes on the finest grater.
- 4
Step 4
4. When the broth comes to a boil, skim off the foam, add salt, and cover with a lid. Let it continue simmering over low heat. Do the same with the beans.
- 5
Step 5
5. For borscht dressing, use homemade adjika mixed with tomatoes. If you don't have it, substitute with sweet pepper, half a hot pepper, 2 garlic cloves, and mix with grated tomatoes.
- 6
Step 6
6. When the meat and vegetables are cooked, place them on a plate to cool completely. After that, grate the beets and carrots, and chop the meat. Drain the water from the cooked beans.
- 7
Step 7
7. Add diced potatoes, cooked beans, sliced meat, and shredded cabbage (half a head is enough) to the prepared broth. Top up with boiling water if necessary. Season with salt and spices to taste.
- 8
Step 8
8. Add the beet, carrots, and tomato dressing 5 minutes before the borscht is done.
- 9
Step 9
9. You should end up with a beautiful red borscht with a clear broth. Serve it with sour cream and fresh herbs.