Red borscht
I love this borscht – rich, flavorful and very tasty. It goes perfectly with lard, rye bread and garlic. Try to cook real borscht according to this recipe, I'm sure this recipe will stay in your house forever.
Composition:
- pork – 300 gr.
- beet – 1 medium piece .
- onion – 1 pc.
- carrots – 1 pcs.
- white cabbage – 300 gr.
- potatoes – 4-5 medium sized pieces
- tomato paste – 3-4 tbsp.
Cooking.
Pork, ideally – pork ribs, wash, cut into small pieces, pour 3 liters of water and put on the fire. When the broth boils, remove the foam formed, so that it is not cloudy.
Peel onions, carrots, beets and potatoes. Cut onions into small pieces. Grate the carrots and beets or cut them into small pieces. If you want to prepare a fattier version, then onions, carrots and beets should be fried with a little vegetable oil in a pan, add tomato paste and send to the pot. If you want a lighter version, then just chopped vegetables should be put into the broth, right after it boils.
Cut the potatoes into small pieces and send them to the pot.
Shred cabbage finely and also put it into the pot.
Once the borscht is boiling, reduce the heat to minimum to allow the vegetables to steam. After half an hour, when the vegetables are boiled, add tomato paste (if you didn't make frying with it), salt, pepper the borscht and put 2-3 leaves of bay leaf. Leave borscht on minimum heat to steam for 1 hour – it will allow it to get more intense flavor and aroma and improve its quality.
.
Serve with sour cream. To borsch you can prepare pampushki with garlic or canape with sandwich lard.
.
Bon appetite!
