Ukrainian borscht with lard is the classic that everyone is hearing. Therefore, today I will tell you how to cook just such a traditional version. Serve it with black bread, garlic and chopped herbs.
Ingredients
- Meat broth - 2 l
- Lard - 100 g
- Potatoes - 300 g
- Cabbage - 150 g
- Sauerkraut - 150 g
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Tomato paste - 2 tbsp.l.
- Garlic - 3 clove
- Spices and seasonings - 1 art.l.
- Green onion - 1 bundle
Step-by-step cooking recipe
Add potatoes and chopped fresh cabbage to the boiling broth. Put it to boil.
Fry grated carrots with beetroot and chopped onion for 5 minutes. Add tomato paste, stir and fry for a couple more minutes.
Pour a little broth into the roast and simmer for 10 minutes under the lid.
Separately chop and fry the lard until golden.
Rinse and squeeze the sauerkraut.
Send all the ingredients to the potatoes and cook the borscht for 15 minutes.
A couple of minutes before the end, add spices, garlic and green onions.
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