Ukrainian borsch

Ukrainian borsch

Ingredients:

● 600-700 gr of pork,
● 2 small beets (or 1 large beet),
● 5-6 small potatoes (or 3 large ones),
● half the average cabbage cabbage (about 800 gr),
● 1 large onion,
● 3 small carrots,
● 1 sweet pepper,
● 800 grams of tomato juice or canned tomato without peel in the juice,
● 50 gr of olive oil,
● 2 cloves of garlic,
● salt,
● pepper,
● greens (parsley, green onions, basil or dill),
● sour cream.

Preparation:

For this borscht I cooked ordinary broth from pork. Pour pork 4 liters of water, cook for 1.5 hours. To this borsch will suit any meat for your taste, and beef and even chicken. After cooking, approximately 2 liters of broth should remain. Do not salt the broth. Then take out the meat, cool a bit, chop it, put it back in the broth. Bring to a boil.

We clean and rub the beets on a coarse grater. As soon as the broth boils, we throw there the beets and we reduce the fire to the smallest. In the meantime, we clean and cut potatoes. Cubes, brusochkami, as you like. But not very finely, so that the potatoes do not have time to boil. As soon as the broth with the beets boils — throw potatoes there.

In the meantime, we cut cabbage. I love it when the cabbage is sliced ​​very thin. As soon as the broth and potatoes boiled, we throw cabbage. While cabbage is brewed, we make roast. Cut the onions into cubes. Heat the olive oil in a frying pan. Fry the onion until it lightly browns. We rub the carrots on a large grater.
Finely chop the sweet pepper. Add carrots and peppers to the onions, simmer on medium heat for 5 minutes.

Add tomato juice to the frying pan, and stew for about 5 minutes. Here you can experiment, adding instead of juice ordinary tomatoes, peeled and whipped in a blender, or diluted 2 tablespoons. tomato paste in 500 ml of broth. But I most like canned tomatoes without peel in tomato juice, then I added them, pre-whisked in a blender.

Add the roast in the borscht, mix well and gently, salt and pepper to taste. Let’s borsch pour on low heat for about 10 minutes. Turn off, squeeze out garlic there, mix and cover with a lid, let it brew for 20-30 minutes.

All! Borscht was very rich and thick. And since this dish is the second day, the next day it should be even more delicious and even more assertive. When serving, add 1 tbsp. sour cream, sprinkle with your favorite greens.

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