Ingredients for making Kuban borsch
- Soup bones with meat (pork, beef or chicken) 0.5 kilograms
- Beetroot - 200 grams to taste
- Carrots 30-50 grams
- Medium size potatoes 4-5 pieces
- Onion 1 head
- White cabbage (fresh) 200 grams
- Fresh tomatoes about 100 grams
- Garlic 1-2 cloves
- Tomato paste 2 tablespoons
- Salted pork lard - 100 grams to taste
- Vegetable oil 2 tablespoons
- Butter 30-50 grams
- Vinegar (3%) 8 grams
- Sour cream 20 grams
- Sugar half a teaspoon
- Parsley (roots and greens), dill, salt, pepper to taste.
- Main Ingredients
- Serving 6 servings
- World Cuisine
Inventory:Five-liter pan, Knife, Cutting board, Pans, Grater, Small mortar with pestle
Cooking Kuban borsch:
Step 1: thoroughly wash and cut the meat.Our bones, which must have meat, must be well washed. If necessary, they can be pre-chopped into small pieces. Part of the meat on them can be cut. Or just take a piece of pulp in addition to them. Pork, beef, and chicken will go perfectly to borsch.
Step 2: Cook the broth.Put prepared bones and meat in a saucepan and pour cold water. In total, a little more than half the pan should come out. The fire should be small. Cook meat for at least an hour from the moment of boiling. It all depends on what kind of meat you have in stock. The old is boiled longer, the young is faster.
Step 3: fry the beets.In, after they set the meat to boil, pour the vegetable oil into the pan and send the beets. It must be washed, peeled and grated on a coarse grater. However, according to some culinary experts, beets for borsch should not be rubbed, namely cut into thin sticks. I do not know. I tried it both ways, and it turns out equally tasty. You can even find the so-called borsch beet for borsch. It is striped on the cut, white-red. But I use the usual Bordeaux or Cylinder. The color is very saturated. Handsomely. Beets are fried with the addition of table vinegar, chopped red tomatoes or tomato paste. Both are possible. It will not be worse. Vinegar is needed not only as a preservative, it will help beets maintain their color. Here we add about half a teaspoon of granulated sugar. The taste of borsch should be sweet and sour.
Step 4: fry the remaining vegetables.
Step 5: prepare the stock.This refers to ordinary bacon, carefully ground in a mortar with garlic, salt and dill. Let it not bother you that in salt lard we also add salt. After all, the finished borsch one way or another will have to be salted. Pounded? Let him wait in the wings. By the way, it is recommended to take lard that has lain, yellowish due to its special aroma.
Step 6: chop potatoes, cabbage and peppers.Well-washed potatoes are cut into thin slices and put in a separate bowl. Finely chop the cabbage and also put it in a separate bowl. Pepper must be cleaned of the stem, walls and seeds and also finely chopped. We will cook it with cabbage.
Step 7: "collect" borsch.Is our broth boiling? First of all, we send potatoes there. Is it boiling? Cook for five minutes and add a stock. Mixed up? Let it boil again. Next, add the same roasted beets and carrots and onions and parsley roots. Once again, wait for boiling and cook for about five minutes. You can try if the potatoes are ready. If so, put salt to taste, chopped cabbage and pepper in a pan. Is it boiling? Borsch is ready. Sprinkle it with chopped parsley on top, cover with a lid and let it infuse for about 30 minutes.
Step 8: serve to the table.Pour borsch on plates, add to each piece of meat and sour cream. Everything, you can eat. Enjoy your meal!
- - Cabbage in real borsch should slightly crunch on the teeth. That's why they put it last.
- - For real borsch, garlic pampushkas are good. These are tiny buns from ordinary yeast dough, smeared after baking with a mixture of garlic, vegetable oil, water and salt, whipped in a blender.
- - At the last stage, in a borscht you can add a tablespoon with a hill of flour previously diluted in one hundred grams of cold water.