Do you want to cook a real Ukrainian borscht? The rich taste, stunning aroma and color made the dish famous all over the world. The secret lies in the separate roasting of beetroot with vinegar. Thanks to the acid, borscht becomes bright red.
Ingredients
- Pork (on the dice) – 700 g
- Beetroot - 300 g
- Potatoes - 400 g
- Cabbage (white-haired) – 200 g
- Tomatoes - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Smalets - 3 tbsp.l.
- Tomato sauce - 3 art.l.
- Vinegar - 1 tsp.
- Garlic - 2 teeth
- Bay leaf - 1 piece
- Sugar - 0,5 tsp.
- Salt - to taste
- Water (filtered) – 3,2 l
Step-by-step cooking recipe
Rinse pork, pour cold water and boil for 15 minutes.
Change the water, add the bay leaf and cook for 1 hour over low heat.
Peel beets, potatoes, onions and garlic. Remove the top leaves from the cabbage.
Chop potatoes, beets, tomatoes and onions. Grate the carrots, chop the cabbage into thin strips.
Heat the lard in a frying pan, add the onion and carrot and fry until golden brown.
Carefully select carrots and onions with a slotted spoon on a plate, leaving all the fat in the pan.
Pour beets into a frying pan, add vinegar, tomatoes, mix and cook for 5-7 minutes.
Add tomato sauce, sugar, 200 ml of hot broth, squeeze garlic through a press. Simmer for 10 minutes.
Put the beetroot roast in a saucepan with meat. Add the onion and carrot, potatoes and cook for 15 minutes.
Add cabbage, salt and cook for another 5 minutes. Insist borscht under the lid for 20 minutes.
