I tell you how to properly prepare a traditional fragrant Ukrainian borscht with pork rinds. According to this recipe, it will be moderately satisfying and rich, but without excess fat. A wonderful lunch for the whole family when you want something colorful!
Ingredients
- Meat broth - 2 l
- Potatoes - 3 pieces
- Beetroot - 250 g
- Carrots - 1 piece
- Onion - 2 pieces
- Cabbage - 400 g
- Lard - 100 g
- Tomatoes - 2 pieces
- Garlic - 2 clove
- Spices and seasonings - 1 art.l.
- Bell pepper - 1 piece
Step-by-step cooking recipe
Add the chopped potatoes to the boiling broth and put them to boil.
Grate carrots and beets. Send half of the beetroot to the potatoes.
Cut the pepper into strips, chop the onion and cut the fat into cubes.
Fry the lard until golden and send it to the potatoes.
Fry onions and carrots in the same pan. Add pepper.
Separately fry the beets until soft. Send it to the rest of the vegetables, add chopped tomatoes and simmer for 5 minutes.
Send shredded cabbage to the potatoes. Bring the borscht to a boil.
Add the roast, spices and garlic, and cook for another 15 minutes.
