Delicious homemade borscht
Description
Perfect for lunch. Authentic Ukrainian borscht is based on beets, which give it a rich red color. In addition to beets, it includes: potatoes, cabbage, onions, and carrots; other vegetables are optional (such as peppers, beans, herbs). Borscht can be prepared with meat or as a vegetarian dish. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash the meat, then place it in a large pot, add 1 carrot and 1 onion, 3 bay leaves and a few black peppercorns, as well as beans (which should be soaked overnight). Pour water over the ingredients and place on the stove.
- 2
Step 2
2. After boiling, remove the foam that forms, add salt to taste. Reduce the heat and cook for 1.5-2 hours.
- 3
Step 3
3. Remove the meat from the broth, let it cool slightly, and cut it into pieces; discard the carrots and onions.
- 4
Step 4
4. Peel the beetroot and cut it into thin strips, then fry in a pan with vegetable oil until cooked.
- 5
Step 5
5. Peel and wash the carrots, then cut them into thin quarters. Peel the onion and slice it into half-rings. Place the vegetables onto a hot clean skillet with vegetable oil and sauté until cooked through.
- 6
Step 6
6. Peel the potatoes and cut them into cubes. Wash the cabbage and shred it, and cut the pepper into small pieces.
- 7
Step 7
7. Return the pot with broth to the heat, add the meat and pour in water (as much as you think is needed). After boiling, first add the peppers and cabbage, then the potatoes. Cook until the potatoes are done.
- 8
Step 8
8. In a mortar, mash the garlic, dill, finely chopped fatback, salt, and ground black pepper.
- 9
Step 9
9. When the potatoes are cooked, add the fried beet and carrots, mix well, bring to a boil, then immediately turn off the heat.
- 10
Step 10
10. Add sugar, vinegar, and salt to taste; let the borscht steep for a few minutes. Stir and serve with sour cream and garlic salo.