When I come across fragrant buttermilk, I certainly cook borscht from them. Mushrooms give the dish an unforgettable flavor, make it even tastier and thicker. In this recipe, the cooking process is described in detail, so that even novice cooks can cope with the task.
Ingredients
Step-by-step cooking recipe
Chop pork, rinse, pour cold water and boil for 10 minutes.
Change the water, add bay leaf, black pepper and cook for 1 hour.
Peel buttermilk, potatoes, beets, carrots, garlic and onions. Remove the top leaves from the cabbage.
Chop beets, potatoes, onions, butter and cabbage. Grate the carrots on a coarse grater.
Heat butter in a frying pan, add carrots, onions and cook until golden brown.
Add mushrooms, chopped garlic and continue to fry for another 10 minutes, stirring constantly.
Fry the beets separately in vegetable oil for 7-10 minutes.
Mix tomato paste with 200 ml of hot broth and pour into a frying pan with beets. Cover and simmer for 10 minutes.
Pour potatoes, cabbage and both types of frying into a saucepan with meat. Boil everything together for 15 minutes.
Add salt and remove from heat. Ready-made borscht must be infused under the lid for 15 minutes.
