Undoubtedly, borscht is recognized as the king of the first courses. But among all borscht, the Hetman's is rightfully considered the most delicious. It is prepared with the usual blue eggplant. The broth can be cooked on pork ribs or other pieces with bones.
Ingredients
Step-by-step cooking recipe
Chop pork ribs, rinse, pour cold water and boil for 1 hour. Remove the foam that will appear in the process.
Peel potatoes, beets, eggplants and onions. Cut the bell pepper in half and remove the seeds.
Cut beetroot, cabbage, eggplant and bell pepper into strips. Grate the carrots. Chop the onion and tomatoes.
Fry onions and carrots on lard for 3-4 minutes until golden brown.
Add the bell pepper, beetroot, tomatoes and cook for another 10 minutes.
Add 250 ml of hot broth, allspice and black pepper. Simmer for 15 minutes over low heat.
Pour eggplants and potatoes into a saucepan with meat. Cook for 7 minutes.
Add the roast, cabbage and continue to cook for another 10 minutes.
Add salt, turn off and leave the borscht under the lid for 20 minutes.
