Apples of sour and sweet-sour varieties give borscht interesting flavors. They need quite a bit, but the result is definitely worth it! It's not for nothing that apples are often added to sauerkraut or to vegetable preservation.
Ingredients
- Pork ribs - 500 g
- Beetroot - 2 pieces
- Cabbage - 200 g
- Apples - 3 pieces
- Tomato paste - 1 art.l.
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Cut the ribs, cover with cold water and cook for about 2 hours, removing the foam.
Grate the peeled beets, apples and carrots on a coarse grater.
Put beets, apples, tomato paste, half a cup of broth in a frying pan and add a little oil. Simmer everything under the lid until the beetroot is soft.
Fry the chopped onion separately. Add carrots and thinly sliced pepper to it. Fry for another 3-5 minutes.
Send the chopped cabbage to the boiling broth and boil until half cooked.
Add the beetroot, roast and spices, and boil the borscht for another 3-4 minutes after re-boiling.
